Compositions comprising a casein and methods of producing the same

ABSTRACT

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

CROSS-REFERENCE TO RELATED APPLICATION

This application is a continuation of U.S. application Ser. No.15/505,557, filed Feb. 21, 2017, which is a national stage applicationfiled under 35 U.S.C. § 371 of International Application No.PCT/US2015/046428, filed Aug. 21, 2015, which claims priority to U.S.Provisional Patent Application No. 62/040,393, filed on Aug. 21, 2014,the entire contents of which are incorporated by reference.

FIELD OF THE INVENTION

The invention is directed to dairy substitutes, methods of manufacturingthe same, and compositions comprising animal-free milk fats and proteinsfor food applications, such as milk, butter, cheese, yogurt, and cream.

BACKGROUND OF THE INVENTION

The global dairy market is estimated at $500 billion with an averageannual growth rate of 4%. Bovine milk attributes to a significantportion of the market whereas plant-based alternatives account for $1billion in the US and an estimated $700 million is estimated forlactose-intolerant milk. Bovine milk is known to have four specificcaseins, α-s1-casein, α-s2-casein, β-casein, and κ-casein. Mammal- ormammalian-produced milk is a very complex fluid that includes severalthousand components (e.g., if all triglycerides are identified). Mammal-or mammalin-produced milk includes water, variety of different lipids,sugar, a variety of different proteins, and a variety of differentinorganic salts and compounds (see, e.g., Boland and Thompson (Eds),Milk Proteins from Expression to Food, Academic Press, 2014). Althoughmammal-produced milk, such as bovine milk, is considered by many to bean ideal source of nutrition, various milk alternatives to mammal- ormammalian-produced milk (e.g., bovine milk), such as plant- or nut-basedmilks, e.g., soy, almond, or coconut milk, have been pursued for reasonsrelated to mammal- or mammalian-produced milk's allergenicity, lactoseintolerance of certain components, personal preference, and theperceived environmental benefits of a reduced dairy industry.

For example, the environmental impact resulting from dairy effluent canresult in significant levels of nitrate which has the potential tocontaminate groundwater. Groundwater forms the main source of watersupply for many towns and farms where surface water supplies arelimited. In the US, half the population relies completely or partiallyon groundwater, and similar figures are available for Europe (see, e.g.,the Victoria State Government Department of Environment and PrimaryIndustries website atwww.depi.vic.gov.au/agriculture-and-food/dairy/managing-effluent/dairy-effluent-protecting-groundwater).The presence of foodborne pathogens in milk is due to direct contactwith contaminated sources in the dairy farm environment and to excretionfrom the udder of an infected animal. Outbreaks of disease in humanshave been traced to the consumption of unpasteurized milk and have alsobeen traced back to pasteurized milk. The major contaminants usuallyencountered in milk and milk products include pesticide residues, heavymetals, and aflatoxin M1 (Awasthi et al., Indian J. Public Health56:95-99, 2012).

Existing dairy milk alternatives, such as soy, almond, or coconut milkfall short both in flavor and in functionality; moreover, a large partof the industrial and cultural significance of dairy milk stems from itsusefulness in derivative products, such as cheese, yogurt, cream, orbutter. Non-dairy plant-based milks, while addressing environmental andhealth concerns (and while providing adequate flavor for a small segmentof the population), almost universally fail to form such derivativeproducts when subjected to the same processes used for dairy milk.

What is needed, therefore, is a dairy substitute or composition that hasdesirable flavor and performance characteristics, e.g., a compositionthat replicates dairy flavors, minimizes foodborne pathogens, and has alower environmental impact in production, while retaining the ability tobe used for derivative or downstream applications of dairy milk andwhile providing a similar nutritional profile as a mammal- ormammalian-produced milk.

SUMMARY OF THE INVENTION

The present invention is based on the discovery that only a subset ofcomponents in mammal-produced milk can be used to generate a compositionthat has a similar flavor, a similar appearance, a similar nutritionalvalue, a similar aroma, and a similar mouth feel of mammal-producedmilk.

Provided herein are compositions including: about 0.3 g/L to about 1.1g/L κ-casein protein; about 1.25 g/L to about 4.9 g/L β-casein protein;a final total concentration of one or more lipids of about 0 weight % toabout 45 weight %; a final total concentration of one or more flavorcompounds of about 0.01 weight % to about 6 weight %; a final totalconcentration of about 0.1 weight % to about 6 weight % of one or moresweetening agents; and a final total concentration of ash of about 0.15weight % to about 1.5 weight %, where the composition does not includean animal-derived component.

Also provided are compositions that include: about 0.3 g/L to about 1.1g/L κ-casein protein; about 1.25 g/L to about 4.9 g/L β-casein protein;a final total concentration of one or more lipids of about 0 weight % toabout 45 weight %; a final total concentration of one or more flavorcompounds of about 0.01 weight % to about 6 weight %; a final totalconcentration of about 0.1 weight % to about 6 weight % of one or moresweetening agents; and a final total concentration of ash of about 0.15weight % to about 1.5 weight %, where the composition: does not includeat least one component found in a mammal-produced milk; includes atleast one component not present in a mammal-produced milk; and/orincludes a higher or lower concentration of at least one component ascompared to the concentration of the at least one component in amammal-produced milk. In some embodiments of these compositions, thecomposition includes a higher concentration of at least one componentselected from the group of: calcium, phosphate, B complex vitamins,vitamin A, vitamin D, vitamin E, and vitamin K, as compared to theconcentration of the one or more components in a mammal-produced milk.In some embodiments of these compositions, the composition does notinclude at least one component found in a mammal-produced milk selectedfrom the group of: lactose, bacteria, mycobacteria, allergens, viruses,prions, yeast, growth hormones, leukocytes, antibiotics, heavy metals,immunoglobulins, lactoferrin, lactoperoxidase, and lipase. In someembodiments of these compositions, wherein the composition includes atleast one component not present in a mammal-produced milk selected fromthe group of an artificial sweetener, a plant-derived lipid, a β-caseinprotein that is non-glycosylated or has a non-mammalian glycosylationpattern, and a κ-casein protein that is non-glycosylated or has anon-mammalian glycosylation pattern.

Also provided are compositions including: about 0.3 g/L to about 1.1 g/Lκ-casein protein that is unglycosylated or has a non-mammalianglycosylation pattern; about 1.25 g/L to about 4.9 g/L β-casein proteinthat is unglycosylated or has a non-mammalian glycosylation pattern; afinal total concentration of one or more lipids of about 0 weight % toabout 45 weight %; a final total concentration of one or more flavorcompounds of about 0.01 weight % to about 6 weight %; a final totalconcentration of about 0.1 weight % to about 6 weight % of one or moresweetening agents; and a final total concentration of ash of about 0.15weight % to about 1.5 weight %.

Also provided are composition including a micelle including a κ-caseinprotein and a β-casein protein, where the micelle has a diameter ofabout 50 nm to about 350 nm, and the κ-casein protein and the β-caseinprotein are unglycosylated or have a non-mammalian glycosylationpattern. In some embodiments of these methods, the compositions includea final concentration of micelles of about 2.0 weight % to about 6weight %. In some embodiments of these compositions, the ratio of theβ-casein protein to the κ-casein protein in the micelle is about 3.5:1to about 5.5:1 (e.g., about 4:1 to about 5:1). In some embodiments ofthese methods, the composition further includes: a final totalconcentration of one or more lipids of about 0 weight % to about 45weight %; a final total concentration of one or more flavor compounds ofabout 0.01 weight % to about 6 weight %; a final total concentration ofabout 0.1 weight % to about 6 weight % of one or more sweetening agents;and a final total concentration of ash of about 0.15 weight % to about1.5 weight %.

In some embodiments of any of the compositions described herein, thecomposition comprises about 0.27 weight % to about 0.75 weight %κ-casein protein and about 1.23 weight % to about 3.27 weight %β-casein. In some embodiments of any of the compositions describedherein, the final total concentration of one or more lipids of about 0weight % to about 4.5 weight %.

In some embodiments of any of the compositions described herein, the oneor more lipids are selected from the group consisting of: sunflower oil,coconut oil, tributyrin, mono- and di-glycerides, free fatty acids, andphospholipids. In some embodiments of any of the compositions describedherein, the composition includes one of more of: a final concentrationof sunflower oil of about 1 weight % to about 28 weight %; a finalconcentration of coconut oil of about 0.5 weight % to about 14 weight %;a final concentration of tributyrin of about 0.05 weight to about 1.0weight %; a final total concentration of monoglycerides and diglyceridesof about 0.08 weight % to about 1.2 weight %; a final totalconcentration of free fatty acids of about 0.02 weight % to about 0.28weight %; and a final total concentration of phospholipids of about 0.02weight % to about 0.3 weight percent. In some embodiments of any of thecompositions described herein, the free fatty acids comprise at leastone fatty acid selected from the group of: butyric acid, caproic acid,caprylic acid, and capric acid. In some embodiments of any of thecompositions described herein, the phospholipids are soy lecithinphospholipids, sunflower lecithin phospholipids, cotton lecithinphospholipids, or rapeseed lecithin phospholipids. In some embodimentsof any of the compositions described herein, the monoglycerides anddiglycerides are plant-derived monoglycerides and diglycerides, or arebacteria-derived monoglycerides and diglycerides.

In some embodiments of any of the compositions described herein, theflavor compounds include at least one flavor compound selected from thegroup consisting of: δ-decalactone, ethyl butyrate, 2-furyl methylketone, 2,3-pentanedione, γ-undecalactone, and δ-undecalactone. In someembodiments of any of the compositions described herein, the one or moresweetening agents is a saccharide. In some embodiments of any of thecompositions described herein, the saccharide is selected from the groupconsisting of: glucose, mannose, maltose, fructose, galactose, lactose,sucrose, monatin, and tagatose. In some embodiments of any of thecompositions described herein, the one or more sweetening agents is anartificial sweetener. In some embodiments of any of the compositionsdescribed herein, the artificial sweetener is selected from the groupof: stevia, aspartame, cyclamate, saccharin, sucralose, mogrosides,brazzein, curculin, erythritol, glycyrrhizin, inulin, isomalt,lacititol, mabinlin, malititol, mannitol, miraculin, monatin, monelin,osladin, pentadin, sorbitol, thaumatin, xylitol, acesulfame potassium,advantame, alitame, aspartame-acesulfame, sodium cyclamate, dulcin,glucin, neohesperidin dihyrdochalcone, neotame, and P-4000.

In some embodiments of any of the compositions described herein, the ashincludes one or more of: calcium, phosphorus, potassium, sodium,citrate, and chloride. In some embodiments of any of the compositionsdescribed herein, the ash comprises one or more (e.g., one, two, orthree) of CaCl₂, KH₂PO₄, and Na₃ citrate. In some embodiments of any ofthe compositions described herein, the CaCl₂ has a final concentrationof about 0.05 g/L to about 0.2 g/L; the KH₂PO₄ has a final concentrationof about 0.2 g/L to about 0.4 g/L; and the Na₃ citrate has a finalconcentration of about 0.1 g/L to about 0.3 g/L.

In some embodiments of any of the compositions described herein, theκ-casein protein is a cow, human, sheep, goat, buffalo, camel, horse,donkey, lemur, panda, guinea pig, squirrel, bear, macaque, gorilla,chimpanzee, mountain goat, monkey, ape, cat, dog, wallaby, rat, mouse,elephant, opossum, rabbit, whale, baboons, gibbons, orangutan, mandrill,pig, wolf, fox, lion, tiger, echidna, or woolly mammoth κ-caseinprotein. In some embodiments of any of the compositions describedherein, the β-casein protein is a cow, human, sheep, goat, buffalo,camel, horse, donkey, lemur, panda, guinea pig, squirrel, bear, macaque,gorilla, chimpanzee, mountain goat, monkey, ape, cat, dog, wallaby, rat,mouse, elephant, opossum, rabbit, whale, baboons, gibbons, orangutan,mandrill, pig, wolf, fox, lion, tiger, echidna, or woolly mammothβ-casein protein.

In some embodiments of any of the compositions described herein, thecomposition further includes: a final concentration of α-lactalbuminprotein of about 0.4 g/L weight % to about 2.5 weight %; and/or a finalconcentration of β-lactoglobulin protein of about 2.5 weight % to about4.5 weight %. In some embodiments of any of the methods describedherein, the α-lactalbumin protein is a cow, human, sheep, goat, buffalo,camel, horse, donkey, lemur, panda, guinea pig, squirrel, bear, macaque,gorilla, chimpanzee, mountain goat, monkey, ape, cat, dog, wallaby, rat,mouse, elephant, opossum, rabbit, whale, baboons, gibbons, orangutan,mandrill, pig, wolf, fox, lion, tiger, echidna, or woolly mammothα-lactalbumin protein. In some embodiments of any of the compositionsdescribed herein, the β-lactoglobulin protein is a cow, human, sheep,goat, buffalo, camel, horse, donkey, lemur, panda, guinea pig, squirrel,bear, macaque, gorilla, chimpanzee, mountain goat, monkey, ape, cat,dog, wallaby, rat, mouse, elephant, opossum, rabbit, whale, baboons,gibbons, orangutan, mandrill, pig, wolf, fox, lion, tiger, echidna, orwoolly mammoth β-lactoglobulin protein.

In some embodiments of any of the compositions described herein, thecomposition further includes: a final concentration of α-S1-caseinprotein of about 11 weight % to about 16 weight %; and/or a finalconcentration of α-S2-casein protein of about 2 weight % to about 5weight %. In some embodiments of any of the compositions describedherein, the α-S1-casein protein is a cow, human, sheep, goat, buffalo,camel, horse, donkey, lemur, panda, guinea pig, squirrel, bear, macaque,gorilla, chimpanzee, mountain goat, monkey, ape, cat, dog, wallaby, rat,mouse, elephant, opossum, rabbit, whale, baboons, gibbons, orangutan,mandrill, pig, wolf, fox, lion, tiger, echidna, or woolly mammothα-S1-casein protein; and/or the α-S2-casein protein is a cow, human,sheep, goat, buffalo, camel, horse, donkey, lemur, panda, guinea pig,squirrel, bear, macaque, gorilla, chimpanzee, mountain goat, monkey,ape, cat, dog, wallaby, rat, mouse, elephant, opossum, rabbit, whale,baboons, gibbons, orangutan, mandrill, pig, wolf, fox, lion, tiger,echidna, or woolly mammoth α-S2-casein protein.

In some embodiments of any of the compositions described herein, thecomposition further includes one or more of: serum albumin, lactoferrin,and transferrin. In some embodiments of any of the compositionsdescribed herein, the serum albumin is a cow, human, sheep, goat,buffalo, camel, horse, donkey, lemur, panda, guinea pig, squirrel, bear,macaque, gorilla, chimpanzee, mountain goat, monkey, ape, cat, dog,wallaby, rat, mouse, elephant, opossum, rabbit, whale, baboons, gibbons,orangutan, mandrill, pig, wolf, fox, lion, tiger, echidna, or woollymammoth serum albumin; the lactoferrin is a cow, human, sheep, goat,buffalo, camel, horse, donkey, lemur, panda, guinea pig, squirrel, bear,macaque, gorilla, chimpanzee, mountain goat, monkey, ape, cat, dog,wallaby, rat, mouse, elephant, opossum, rabbit, whale, baboons, gibbons,orangutan, mandrill, pig, wolf, fox, lion, tiger, echidna, or woollymammoth lactoferrin; and/or the transferrin is a cow, human, sheep,goat, buffalo, camel, horse, donkey, lemur, panda, guinea pig, squirrel,bear, macaque, gorilla, chimpanzee, mountain goat, monkey, ape, cat,dog, wallaby, rat, mouse, elephant, opossum, rabbit, whale, baboons,gibbons, orangutan, mandrill, pig, wolf, fox, lion, tiger, echidna, orwoolly mammoth transferrin protein.

Some embodiments of any of the compositions described herein, furtherinclude one or more color balancing agents. In some embodiments of anyof the compositions described herein, the one or more color balancingagents is β-carotene or annatto. In some embodiments of any of thecompositions described herein, the composition has a pH of about 6.2 toabout 7.2 (e.g., about 6.2 to about 6.8).

Also provided are compositions including: a mammalian-produced milk or aprocessed mammal-produced milk; and one or both of a κ-casein proteinthat is unglycosylated or has an non-mammalian glycosylation pattern,and a β-casein protein that is unglycosylated or has an non-mammalianglycosylation pattern. In some embodiments of these methods, the finalconcentration of the κ-casein protein that is unglycosylated or has anon-mammalian glycosylation pattern in the composition is 0.02 weight %to about 3.0 weight %. In some embodiments of these methods, the finalconcentration of the β-casein protein that is unglycosylated or has anon-mammalian glycosylation pattern in the composition is 0.02 weight %to about 3.0 weight %. In some embodiments of these methods, the finalconcentration of the κ-casein protein that is unglycosylated and/or hasa non-mammalian glycosylation pattern in the composition is about 0.02weight % to about 0.6 weight %; and the final concentration of theβ-casein that is unglycosylated and/or has a non-mammalian glycosylationpattern in the composition is about 0.02 weight % to about 2.5 weight %.

Also provided are powder compositions that include: a finalconcentration of κ-casein protein of about 3.6 weight % to about 5.4weight %; a final concentration of β-casein protein of about 16.3 weight% to about 24.5 weight %; a final concentration of a sweetening agent ofabout 35 weight % to about 40 weight %; a final concentration of one ormore lipids of about 25 weight % to about 30 weight %; a finalconcentration of ash of about 5 weight % to about 7 weight %; and afinal concentration of water of about 2 weight % to about 5 weight %,where the κ-casein protein is an unglycosylated and/or has anon-mammalian glycosylation pattern, and/or the β-casein protein is anunglycosylated and/or has a non-mammalian glycosylation pattern.

Also provided are nucleic acids that include: a promoter; a sequenceencoding a signal sequence; a sequence encoding a milk protein; and ayeast termination sequence, where the promoter is operably linked to thesignal sequence, the signal sequence is operably linked to the sequenceencoding the milk protein, and the terminal sequence is operably linkedto the sequence encoding the milk protein. In some embodiments of thesenucleic acids, the promoter is a constitutive promoter. In someembodiments of these nucleic acids, the promoter is an induciblepromoter. In some embodiments of these nucleic acids, the signalsequence is a signal sequence from the encoded milk protein or adifferent milk protein, or is a signal sequence from a yeast matingfactor. In some embodiments of these nucleic acids, the encoded milkprotein is selected from the group consisting of: β-casein, κ-casein,α-S1-casein, α-S2-casein, α-lactalbumin, β-lactoglobulin, lactoferrin,or transferrin. In some embodiments of these nucleic acids, the nucleiccomprises a bacterial origin of replication. In some embodiments ofthese nucleic acids, the nucleic acid further includes a selectionmarker. In some embodiments of these nucleic acids, the selection markeris an antibiotic resistance gene.

Some embodiments of these nucleic acids further include: an additionalpromoter sequence; an additional sequence encoding a signal sequence; asequence encoding an additional milk protein; and an additional yeasttermination sequence, where the additional promoter sequence is operablylinked to the additional sequence encoding a signal sequence, thesequence encoding the signal sequence is operably linked to the sequenceencoding the additional milk protein, and the sequence encoding theadditional milk protein is operably linked to the additional yeastterminal sequence.

Also provided are host cells that include any of the nucleic acidsdescribed herein. In some embodiments of these host cells, the host cellis a yeast strain (e.g., a Kluyveromyces sp., Pichia sp., Saccharomycessp., Tetrahymena sp., Yarrowia sp., Hansenula sp., Blastobotrys sp.,Candida sp., Zygosaccharomyces sp., or Debaryomyces sp.).

Also provided herein are methods of producing a recombinant milk proteinthat is unglycosylated or has a non-mammalian glycosylation pattern, themethod including: culturing any of the host cells described herein in aculture medium under conditions sufficient to allow for secretion of themilk protein that is unglycosylated or has a non-mammalian glycosylationpattern; and harvesting the milk protein that is unglycosylated or has anon-mammalian glycosylation pattern from the culture medium.

Also provided are methods of producing a micelle including a β-caseinthat is unglycosylated or has a non-mammalian glycosylation pattern anda κ-casein that is unglycosylated or has a non-mammalian glycosylationpattern, that include: culturing any of the host cells provided hereinin a culture medium under conditions sufficient to allow for release ofthe micelle from the host cell, where the host cell includes nucleicacid including a sequence that encodes a β-casein and a sequence thatencodes a κ-casein.

Also provided are methods of supplementing a mammal-produced milk thatinclude: providing a mammalian-produced milk or a processedmammalian-produced milk; and mixing into the milk at least one of: aβ-casein protein that is unglycosylated or has a non-mammalianglycosylation pattern; a κ-casein protein that is unglycosylated or hasa non-mammalian glycosylation pattern; and a micelle including aβ-casein protein that is unglycosylated or has a non-mammalianglycosylation pattern, and a κ-casein protein that is unglycosylated orhas a non-mammalian glycosylation pattern.

Also provided are methods of producing a composition that include:sonicating a liquid including a protein mixture comprising β-caseinprotein and casein K protein, or comprising micelles comprising β-caseinprotein and κ-casein protein; mixing ash into the liquid; adding to theliquid a mixture of one or more lipids, one or more flavor compounds,and one or more color balancing agents, and sonicating the liquid; andadding to the liquid one or more sweetening agents, thereby producingthe composition. In some embodiments of these methods, the β-caseinprotein is unglycosylated or has a non-mammalian glycosylation pattern,and/or the κ-casein protein is unglycosylated or has a non-mammalianglycosylation pattern. In some embodiments of these methods, the ashincludes one or more of: calcium, phosphorus, potassium, sodium,citrate, and chloride. In some embodiments of these methods, the ashadded includes one or more (e.g., one, two, or three) of CaCl₂, KH₂PO₄,and Na₃ citrate. In some embodiments of these methods, the one or morelipids comprises at least one of: sunflower oil, coconut oil,tributyrin, mono- and di-glycerides, free fatty acids, andphospholipids. In some embodiments of these methods, the free fattyacids comprise at least one fatty acid selected from the group of:butyric acid, caproic acid, caprylic acid, and capric acid. In someembodiments of these methods, the phospholipids are soy lecithinphospholipids, sunflower lecithin phospholipids, cotton lecithinphospholipids, or rapeseed lecithin phospholipids. In some embodimentsof these methods, the monoglycerides and diglycerides are plant-derivedmonoglycerides and diglycerides, or are bacteria-derived monoglyceridesand diglycerides. In some embodiments of these methods, the flavorcompounds include at least one flavor compound selected from the groupconsisting of: δ-decalactone, ethyl butyrate, 2-furyl methyl ketone,2,3-pentanedione, γ-undecalactone, and δ-undecalactone. In someembodiments of these methods, the one or more coloring balancing agentis β-carotene or annatto. In some embodiments of these methods, the oneor more sweetening agents is a saccharide. In some embodiments of thesemethods, the saccharide is selected from the group consisting of:glucose, mannose, maltose, fructose, galactose, lactose, sucrose,monatin, and tagatose. In some embodiments of these methods, the one ormore sweetening agents is an artificial sweetener. In some embodimentsof these methods, the artificial sweetener is selected from the groupconsisting of: stevia, aspartame, cyclamate, saccharin, sucralose,mogrosides, brazzein, curculin, erythritol, glycyrrhizin, inulin,isomalt, lacititol, mabinlin, malititol, mannitol, miraculin, monatin,monelin, osladin, pentadin, sorbitol, thaumatin, xylitol, acesulfamepotassium, advantame, alitame, aspartame-acesulfame, sodium cyclamate,dulcin, glucin, neohesperidin dihyrdochalcone, neotame, and P-4000. Insome embodiments of these methods, the pH of the liquid is between about6.2 and about 7.4 (e.g., about 6.4 to about 6.8). In some embodiments ofthese methods, the β-casein protein is a cow, human, sheep, goat,buffalo, camel, horse, donkey, lemur, panda, guinea pig, squirrel, bear,macaque, gorilla, chimpanzee, mountain goat, monkey, ape, cat, dog,wallaby, rat, mouse, elephant, opossum, rabbit, whale, baboons, gibbons,orangutan, mandrill, pig, wolf, fox, lion, tiger, echidna, or woollymammoth β-casein protein; and/or the κ-casein protein is a cow, human,sheep, goat, buffalo, camel, horse, donkey, lemur, panda, guinea pig,squirrel, bear, macaque, gorilla, chimpanzee, mountain goat, monkey,ape, cat, dog, wallaby, rat, mouse, elephant, opossum, rabbit, whale,baboons, gibbons, orangutan, mandrill, pig, wolf, fox, lion, tiger,echidna, or woolly mammoth κ-casein protein. In some embodiments ofthese methods, the protein mixture further includes one or more proteinsselected from the group of: α-lactalbumin, β-lactoglobulin, α-S1-casein,α-S2-casein, lactoferrin, transferrin, and serum albumin.

Also provided is a composition produced by any of the methods describedherein.

Also provided is a method of making butter, cheese, caseinate, or yogurtthat include: providing any of the compositions described herein; andproducing the butter, cheese, caseinate, or yogurt using any of thecompositions described herein as a starting material.

Also provided are kits that include: (a) a mixture of one or more milkproteins, one or more fats, and one or flavor compounds; and (b) amixture of ash and at least one sweetening agent. In some embodiments ofthese kits, the one or more milk proteins are selected from the groupof: β-casein, κ-casein, α-lactalbumin, β-lactoglobulin, α-S1-casein,α-S2-casein, lactoferrin, transferrin, and serum albumin. In someembodiments of these kits, the one or more milk proteins are cow, human,sheep, goat, buffalo, camel, horse, donkey, lemur, panda, guinea pig,squirrel, bear, macaque, gorilla, chimpanzee, mountain goat, monkey,ape, cat, dog, wallaby, rat, mouse, elephant, opossum, rabbit, whale,baboons, gibbons, orangutan, mandrill, pig, wolf, fox, lion, tiger,echidna, or woolly mammoth milk proteins. In some embodiments of thesekits, the one or more fats are selected from the group consisting of:sunflower oil, coconut oil, tributyrin, mono- and di-glycerides, freefatty acids, and phospholipids. In some embodiments of these kits, thefree fatty acids include at least one fatty acid selected from the groupof: butyric acid, caproic acid, caprylic acid, and capric acid. In someembodiments of these kits, the phospholipids are soy lecithinphospholipids, sunflower lecithin phospholipids, cotton lecithinphospholipids, or rapeseed lecithin phospholipids. In some embodimentsof these kits, the monoglycerides and diglycerides are plant-derivedmonoglycerides and diglycerides, or are bacteria-derived monoglyceridesand diglycerides. In some embodiments of these kits, the flavorcompounds comprise at least one flavor compound selected from the groupconsisting of: δ-decalactone, ethyl butyrate, 2-furyl methyl ketone,2,3-pentanedione, γ-undecalactone, and δ-undecalactone. In someembodiments of these kits, the mixture in (a) further includes one ormore color balancing agent. In some embodiments of these kits, the oneor more color balancing agent is β-carotene or annatto. In someembodiments of these kits, the one or more sweetening agents is asaccharide (e.g., a saccharide selected from the group of: glucose,mannose, maltose, fructose, galactose, lactose, sucrose, monatin, andtagatose). In some embodiments of these kits, the one or more sweeteningagents is an artificial sweetener (e.g., an artificial sweetenerselected from the group of: stevia, aspartame, cyclamate, saccharin,sucralose, mogrosides, brazzein, curculin, erythritol, glycyrrhizin,inulin, isomalt, lacititol, mabinlin, malititol, mannitol, miraculin,monatin, monelin, osladin, pentadin, sorbitol, thaumatin, xylitol,acesulfame potassium, advantame, alitame, aspartame-acesulfame, sodiumcyclamate, dulcin, glucin, neohesperidin dihyrdochalcone, neotame, andP-4000). In some embodiments of any of these kits, the ash includes oneor more of: calcium, phosphorus, potassium, sodium, citrate, andchloride. In some embodiments of these kits, the ash includes one ormore (e.g., one, two, or three) of CaCl₂, KH₂PO₄, and Na₃ citrate. Someembodiments of these kits further include instructions for making any ofthe compositions described herein.

Also provided are kits that include at least one of the nucleic acidsdescribed herein.

Also provided herein are dairy substitute food products including one ormore isolated milk protein components, fats, carbohydrates, and ash. Insome embodiments of these dairy substitute food products, the foodproduct is non-animal derived. In some embodiments of these substitutefood product, the food product includes milk, butter, cheese, caseinare,yogurt, and cream. In some embodiments of these dairy substitute foodproducts, the isolated milk protein components include casein and wheyproteins. In some embodiments of these dairy substitute food products,the casein protein further includes alpha-s1, alpha-s2, beta, andkappa-casein. In some embodiments of these dairy substitute foodproducts, the casein protein further includes alpha-s1, beta, and kappa.In some embodiments of these dairy substitute food products, the caseinprotein further includes components for micelle formation. In someembodiments of these dairy substitute food products, the casein proteinexhibits curdling properties at pH 4.0-6.0. In some embodiments of thesedairy substitute food products, the casein protein is at least or equalto 2.5% (w/v) and less than or equal to 10% (w/v). In some embodimentsof these dairy substitute food products, the whey protein furtherincludes beta-lactoglobulin and alpha-lactalbumin. In some embodimentsof these dairy substitute food products, the whey protein forms apolymer matrix gel. In some embodiments of these dairy substitute foodproducts, the whey protein is at least 0.1% (w/v) and less than or equalto 1% (w/v). In some embodiments of these dairy substitute foodproducts, the one or more milk protein components is isolated frommicrobes. In some embodiments of any of these dairy substitute foodproducts, the one or more milk protein components is isolated fromrecombinant microbes. In some embodiments of these dairy substitute foodproducts, the one or more milk protein components is synthesized ineukaryotic microbes. In some embodiments of these dairy substitute foodproducts, the eukaryotic microbes include yeast. In some embodiments ofthese dairy substitute food products, the yeast include Kleuyveromycessp., Pichia sp., Saccharomyces sp. and Tetrahymena sp.

In some embodiments of these substitute food products, the fats includetriglycerides. In some embodiments of these dairy substitute foodproducts, the fats comprise high-oleic oil. In some embodiments of thesedairy substitute food products, the high-oleic oil further includes oneor more of monounsaturates, oleic, linoleic, linolenic and saturates. Insome embodiments of these dairy substitute food products, the fatscomprise short chain fatty acids. In some embodiments of these dairysubstitute food products, the short chain fatty acids include butanoic,hexanoic, octanoic, and decanoic acids. In some embodiments of thesedairy substitute food products, one or more of the fats comprisedtrans-esterified fatty acids. In some embodiments of these dairysubstitute food products, one or more of the fats are isolated fromplants. In some embodiments of these dairy substitute food products, theplant is selected from one or more of the following: sunflower, corn,olive, soy, peanut, walnut, almond, sesame, cottonseed, canola,safflower, flax seed, palm, palm kernel, palm fruit, coconut, babassu,shea butter, mango butter, cocoa butter, wheat germ and rice bran oil.In some embodiments of these dairy substitute food products, the sugarscomprise of galactose, sucrose, glucose, fructose and maltose. In someembodiments of these dairy substitute food products, the dairysubstitute food product is essentially free of lactose. In someembodiments of these dairy substitute food products, the ash includesminerals. In some embodiments of these dairy substitute food products,the minerals further include one or more of the following: sodium,potassium, calcium, magnesium, phosphorus, iron, copper, zinc, chloride,manganese, selenium, iodine, retinol, carotene, vitamins, vitamin D,vitamin E, vitamin B12, thiamin and riboflavin. In some embodiments ofthese dairy substitute food products, the ash includes anions. In someembodiments of these dairy substitute food products, the mineralsfurther include one or more of the following: phosphate, citrate,sulfate, carbonate, and chloride.

Also provided are methods of making a dairy substitute food productincluding the step of contacting one or more isolated milk proteincomponents, interesterified fats, carbohydrates and ash. Someembodiments of these methods, further include the step of isolating oneor more milk protein components is from a lower eukaryote.

Also provided are methods of altering a flavor profile of a dairysubstitute product that include modulating a combination of fatty acidsin a mixture including milk protein components, carbohydrates, and ash.In some embodiments of these methods, the step of modulating includestriglyceride comprising three oleic acids and short-chain triglyceridecomprising butyric, one hexanoic, and one octanoic acid. In someembodiments of these methods, the step of modulating comprisesincreasing or decreasing one or more fatty acids comprising butyricacid, caprioc acid, caprylic acid, and capric acid. In some embodimentsof these methods, the flavor profile of a dairy substitute productmimics the flavor profile of one or more dairy product. In someembodiments of these methods, the flavor profile of one or more dairyfood product includes bovine milk, goat milk, soy milk, almond milk andcoconut milk. In some embodiments of these methods, the flavor profileincludes one or more sensory impressions selected from: buttery, nutty,sweet, sour, fruity, floral, bitter, woody, earthy, beany, spicy,metallic, sweet, musty, oily and vinegary.

Disclosed herein are methods and compositions to produce dairysubstitutes. In some embodiments, methods and compositions are providedfor a dairy substitute food product comprising one or more isolated milkprotein components, fats, carbohydrates and ash. In certain embodiments,methods and compositions are provided for dairy substitute compositioncomprising casein protein and whey protein wherein the composition isessentially free of animal products and wherein the casein protein towhey protein are in a preferred (w/v) ratio. In certain otherembodiments, methods are provided to modulate a flavor profile of adairy substitute food product comprising modulating a fatty acid contentin a mixture comprising milk protein components, fats, carbohydrates,and ash. Preferred steps of modulating comprises increasing ordecreasing one or more fatty acids comprising butyric acid, caproicacid, caprylic acid, and capric acid. In additional embodiments, methodsand compositions of the present invention provide milk proteincomponents and fats in a desired (w/v) ratio.

In various aspects, the methods and compositions of the presentinvention provide for dairy substitutes that still retain theirfunctional characteristics and organoleptic properties. In someembodiments, the core functionalities can be, but are not limited toachieving a nutritional profile similar to a conventional dairy product,and replicates one or more, if not all, of the core functionalitiesthereof.

In other embodiments, the core functionalities can be, but are notlimited to replicating sensory characteristics that are identical orsimilar to the traditional dairy-based products, which include but arenot limited to taste, appearance, handling and mouthfeel, desireddensity, structure, texture, elasticity, springiness, coagulation,binding, leavening, aeration, foaming, creaminess, and emulsification.

Preferred methods and compositions provide dairy substitute productssuch as milk, butter, cheese, yogurt, and cream. Provided herein areformulations for a non-dairy milk substitute comprising (3.3%) one ormore isolated milk protein components, (4.0%) fats, (2.4%) carbohydratesand (0.7%) ash (w/v). Varying the fat content through modulatingtriglyceride levels and the fatty acid composition of the triglyceridesenhances the flavor profile of the non-dairy milk substitute.

Advantages in the methods and dairy substitute compositions includereduction or removal of antibiotic residues, heavy metals, bacteria andadulterations commonly found in natural dairy products as well asreducing environmental impact.

Accordingly, certain aspects of the present invention provideanimal-free dairy substitute that has desirable flavor characteristics,e.g., replicates dairy flavors, minimizes foodborne pathogens and has alower environmental impact, while retaining the downstream applicationsof dairy milk.

Unless otherwise defined herein, scientific and technical terms used inconnection with the present invention shall have the meanings that arecommonly understood by those of ordinary skill in the art. Further,unless otherwise required by context, singular terms shall include theplural and plural terms shall include the singular. Generally,nomenclatures used in connection with, and techniques of, dairyprocessing, biochemistry, enzymology, molecular and cellular biology,microbiology, genetics and protein and nucleic acid chemistry andhybridization described herein are those well-known and commonly used inthe art.

Methods and materials are described herein for use in the presentinvention; other, suitable methods and materials known in the art canalso be used. The materials, methods, and examples are illustrative onlyand not intended to be limiting.

All publications, patents, patent applications, sequences, databaseentries, and other references mentioned herein are incorporated byreference to the same extent as if each individual publication, patent,patent application, sequence, database entry, or other reference wasspecifically and individually indicated to be incorporated by reference.In case of conflict, the present specification, including definitions,will control.

Other features and advantages of the invention will be apparent from thefollowing detailed description and figures, and from the claims.

The terminology and description used herein is for the purpose ofdescribing particular embodiments only and is not intended to limit theinvention. As used herein, the singular forms “a,” “an,” and “the” canbe intended to include the plural forms as well, unless the contextclearly indicates otherwise. The terms “including,” “includes,”“having,” “has,” “with,” or variants thereof are intended to beinclusive in a manner similar to the term “comprising”.

An “isolated” RNA, DNA or a mixed polymer is one which is substantiallyseparated from other cellular components that naturally accompany thenative polynucleotide in its natural host cell, e.g., ribosomes,polymerases, and genomic sequences with which it is naturallyassociated.

As used herein, an “isolated” organic molecule (e.g., a fatty acid or aSCFA) is one which is substantially separated from the cellularcomponents (membrane lipids, chromosomes, proteins) of the host cellfrom which it originated. As used herein, the term “isolated” withrespect to protein indicates that the preparation of protein is at least60% pure, e.g., greater than 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 99%pure. The term does not require that the biomolecule has been separatedfrom all other chemicals, although certain isolated biomolecules may bepurified to near homogeneity.

The term “polynucleotide” or “nucleic acid molecule” refers to apolymeric form of nucleotides of at least 10 bases in length. The termincludes DNA molecules (e.g., cDNA or genomic or synthetic DNA) and RNAmolecules (e.g., mRNA or synthetic RNA), as well as analogs of DNA orRNA containing non-natural nucleotide analogs, non-nativeinternucleoside bonds, or both. The nucleic acid can be in anytopological conformation. For instance, the nucleic acid can besingle-stranded, or double-stranded, or circular.

The term “SCFA” is abbreviated for short-chain fatty acids, the term“HOSO” is abbreviated for high oleic sunflower oil, “SCTG” isabbreviated for short-chain triglycerides.

The term “milk protein component” refers to proteins or proteinequivalents and variants found in milk such as casein, whey or thecombination of casein and whey, including their subunits, which arederived from various sources and as further defined herein.

The term “milk protein” means a protein that is found in amammal-produced milk or a protein having a sequence that is at least 80%identical (e.g., at least 85%, at least 90%, at least 95%, at least 96%,at least 97%, at least 98%, or at least 99% identical) to the sequenceof a protein that is found in a mammal-produced milk. Non-limitingexamples of milk proteins include: β-casein, κ-casein, α-S1-casein,α-S2-casein, α-lactalbumin, β-lactoglobulin, lactoferrin, transferrin,and serum albumin. Additional milk proteins are known in the art.

The term “casein protein” is art-known and represents a family ofproteins that is present in mammal-produced milk and is capable ofself-assembling with other proteins in the family to form micellesand/or precipitate out of an aqueous solution at an acidic pH.Non-limiting examples of casein proteins include: β-casein, κ-casein,α-S1-casein, and α-S2-casein. Non-limiting examples of sequences forcasein protein from different mammals are provided herein. Additionalsequences for other mammalian caseins are known in the art.

The term “mammal-produced milk” is art known and means a milk producedby a mammal.

The term “processed mammal-produced milk” means a mammal-produced milkthat is processed using one or more steps known in the dairy industry(e.g., homogenization, pasteurization, irradiation, or supplementation).

The term “mammal-derived component” means a molecule or compound (e.g.,a protein, a lipid, or a nucleic acid) obtained from the body of amammal or a molecule obtained from a fluid or solid produced by amammal.

The term “component of milk” or “milk component” is a molecule,compound, element, or an ion present in a mammal-produced milk.

The term “non-mammalian glycosylation pattern” means one of a differencein one or more location(s) of glycosylation in a protein, and/or adifference in the amount of and/or type of glycosylation at one or morelocation(s) in a protein produced and post-translational modified in anon-mammalian cell (e.g., a yeast cell, an insect cell, or a bacterialcell) as compared to a reference protein (e.g., the same proteinproduced and post-translationally modified in a mammalian cell, e.g., aCHO cell, a MEK cell, or a mammalian udder cell).

The term “lipids” means one or more molecules (e.g., biomolecules) thatinclude a fatty acyl group (e.g., saturated or unsaturated acyl chains).For example, the term lipids includes oils, phospholipids, free fattyacids, phospholipids, monoglycerides, diglycerides, and triglycerides.Non-limiting examples of lipids are described herein. Additionalexamples of lipids are known in the art.

The term “plant-derived lipid” means a lipid obtained from and/orproduced by a plant (e.g., monocot or dicot).

The term “sweetening agent” means a saccharide (e.g., a monosaccharide,a disaccharide, or a polysaccharide) or an artificial sweetener (e.g., asmall molecule artificial sweetener or a protein artificial sweetener)that, when added to a composition, makes the composition taste sweetwhen ingested by a mammal, such as a human. Non-limiting examples ofsweetening agents are described herein. Additional examples ofsweetening agents are known in the art.

The term “ash” is an art-known term and represents one or more ions,elements, minerals, and/or compounds that can be found in amammal-produced milk. Non-limiting ions, elements, minerals, andcompounds that are found in a mammal-produced milk are described herein.Additional ions, elements, minerals, and compounds that are found in amammal-produced milk are also known in the art.

The term “color balancing agent” or “coloring agent” means an agentadded to a composition to modulate the color of the composition, e.g.,to make the color of the composition appear more similar to amammalian-produced milk. Non-limiting examples of color balancing agentsor coloring agents include 3-carotene and annatto.

Other examples of coloring balancing agents are known in the art. Acolor balancing agent or a coloring agent can be produced by or obtainedfrom a plant.

The term “micelle” means is a generally (or roughly) sphericalsupramolecular structure that exists as a dispersion within acomposition. A micelle can have, e.g., a surface that is composed of acharged outer layer. A micelle can encapsulate one or more biomolecules.For example, a micelle can encapsulate two or more proteins (e.g., aβ-casein protein and a κ-casein protein). A micelle can have diameter ofbetween about 10 nm and about 350 nm. Additional aspects andcharacteristics of micelles are known in the art.

The phrase “concentration of a component in a mammal-produced milk”means the concentration of a component in the milk produced by a mammalor the mean concentration of a component in milk produced by apopulation of mammals of the same species.

The term “attenuate” as used herein generally refers to a functionaldeletion, including a mutation, partial or complete deletion, insertion,or other variation made to a gene sequence or a sequence controlling thetranscription of a gene sequence, which reduces or inhibits productionof the gene product, or renders the gene product non-functional. In someinstances a functional deletion is described as a knockout mutation.Attenuation also includes amino acid sequence changes by altering thenucleic acid sequence, placing the gene under the control of a lessactive promoter, down-regulation, expressing interfering RNA, ribozymesor antisense sequences that target the gene of interest, or through anyother technique known in the art. In one example, the sensitivity of aparticular enzyme to feedback inhibition or inhibition caused by acomposition that is not a product or a reactant (non-pathway specificfeedback) is lessened such that the enzyme activity is not impacted bythe presence of a compound. In other instances, an enzyme that has beenaltered to be less active can be referred to as attenuated.

Deletion: The removal of one or more nucleotides from a nucleic acidmolecule or one or more amino acids from a protein, the regions oneither side being joined together.

Knock-Out: A gene whose level of expression or activity has been reducedto zero. In some examples, a gene is knocked-out via deletion of some orall of its coding sequence. In other examples, a gene is knocked-out viaintroduction of one or more nucleotides into its open reading frame,which results in translation of a non-sense or otherwise non-functionalprotein product.

The term “synthetic milk substitute” refers to a composition thatresembles, is similar to, is to equivalent to, or is nearly identical toa dairy milk.

The term “flavor” refers to the taste and/or the aroma of a food ordrink.

The term “recombinant” is an art known-term. When referring to a nucleicacid (e.g., a gene), the term “recombinant” can be used, e.g., todescribe a nucleic acid that has been removed from its naturallyoccurring environment, a nucleic acid that is not associated with all ora portion of a nucleic acid abutting or proximal to the nucleic acidwhen it is found in nature, a nucleic acid that is operatively linked toa nucleic acid which it is not linked to in nature, or a nucleic acidthat does not occur in nature. The term “recombinant” can be used, e.g.,to describe cloned DNA isolates, or a nucleic acid including achemically-synthesized nucleotide analog. When “recombinant” is used todescribe a protein, it can refer to, e.g., a protein that is produced ina cell of a different species or type, as compared to the species ortype of cell that produces the protein in nature.

As used herein, an endogenous nucleic acid sequence in the genome of anorganism (or the encoded protein product of that sequence) is deemed“recombinant” herein if a heterologous sequence is placed adjacent tothe endogenous nucleic acid sequence, such that the expression of thisendogenous nucleic acid sequence is altered. In this context, aheterologous sequence is a sequence that is not naturally adjacent tothe endogenous nucleic acid sequence, whether or not the heterologoussequence is itself endogenous (originating from the same host cell orprogeny thereof) or exogenous (originating from a different host cell orprogeny thereof). By way of example, a promoter sequence can besubstituted (e.g., by homologous recombination) for the native promoterof a gene in the genome of a host cell, such that this gene has analtered expression pattern. This gene would now become “recombinant”because it is separated from at least some of the sequences thatnaturally flank it.

A nucleic acid is also considered “recombinant” if it contains anymodifications that do not naturally occur to the corresponding nucleicacid in a genome. For instance, an endogenous coding sequence isconsidered “recombinant” if it contains an insertion, deletion, or apoint mutation introduced artificially, e.g., by human intervention. A“recombinant nucleic acid” also includes a nucleic acid integrated intoa host cell chromosome at a heterologous site and a nucleic acidconstruct present as an episome.

The term “percent sequence identity” or “identical” in the context ofnucleic acid sequences refers to the residues in the two sequences whichare the same when aligned for maximum correspondence. The length ofsequence identity comparison may be over a stretch of at least aboutnine nucleotides, usually at least about 20 nucleotides, more usually atleast about 24 nucleotides, typically at least about 28 nucleotides,more typically at least about 32 nucleotides, and preferably at leastabout 36 or more nucleotides. There are a number of different algorithmsknown in the art which can be used to measure nucleotide sequenceidentity. For instance, polynucleotide sequences can be compared usingFASTA, Gap, or Bestfit, which are programs in Wisconsin Package Version10.0, Genetics Computer Group (GCG), Madison, Wis. FASTA providesalignments and percent sequence identity of the regions of the bestoverlap between the query and search sequences. See, e.g., Pearson,Methods Enzymol. 183:63-98, 1990 (hereby incorporated by reference inits entirety). For instance, percent sequence identity between nucleicacid sequences can be determined using FASTA with its default parameters(a word size of 6 and the NOPAM factor for the scoring matrix) or usingGap with its default parameters as provided in GCG Version 6.1, hereinincorporated by reference. Alternatively, sequences can be comparedusing the computer program, BLAST (Altschul et al., J. Mol. Biol.215:403-410, 1990; Gish and States, Nature Genet. 3:266-272, 1993;Madden et al., Meth. Enzymol. 266:131-141, 1996; Altschul et al.,Nucleic Acids Res. 25:3389-3402, 1997; Zhang and Madden, Genome Res.7:649-656, 1997, especially blastp or tblastn (Altschul et al., NucleicAcids Res. 25:3389-3402, 1997.

The term “substantial homology” or “substantial similarity,” whenreferring to a nucleic acid or fragment thereof, indicates that, whenoptimally aligned with appropriate nucleotide insertions or deletionswith another nucleic acid (or its complementary strand), there isnucleotide sequence identity in at least about 76%, 80%, 85%, preferablyat least about 90%, and more preferably at least about 95%, 96%, 97%,98% or 99% of the nucleotide bases, as measured by any well-knownalgorithm of sequence identity, such as FASTA, BLAST or Gap, asdiscussed above.

Alternatively, substantial homology or similarity exists when a nucleicacid or fragment thereof hybridizes to another nucleic acid, to a strandof another nucleic acid, or to the complementary strand thereof, understringent hybridization conditions. “Stringent hybridization conditions”and “stringent wash conditions” in the context of nucleic acidhybridization experiments depend upon a number of different physicalparameters. Nucleic acid hybridization will be affected by suchconditions as salt concentration, temperature, solvents, the basecomposition of the hybridizing species, length of the complementaryregions, and the number of nucleotide base mismatches between thehybridizing nucleic acids, as will be readily appreciated by thoseskilled in the art. One having ordinary skill in the art knows how tovary these parameters to achieve a particular stringency ofhybridization.

In general, “stringent hybridization” is performed at about 25° C. belowthe thermal melting point (Tm) for the specific DNA hybrid under aparticular set of conditions. “Stringent washing” is performed attemperatures about 5° C. lower than the Tm for the specific DNA hybridunder a particular set of conditions. The Tm is the temperature at which50% of the target sequence hybridizes to a perfectly matched probe. SeeSambrook et al., Molecular Cloning: A Laboratory Manual, 2d ed., ColdSpring Harbor Laboratory Press, Cold Spring Harbor, N.Y., page 9.51,1989, hereby incorporated by reference. For purposes herein, “stringentconditions” are defined for solution phase hybridization as aqueoushybridization (i.e., free of formamide) in 6×SSC (where 20×SSC contains3.0 M NaCl and 0.3 M sodium citrate), 1% SDS at 65° C. for 8-12 hours,followed by two washes in 0.2×SSC, 0.1% SDS at 65° C. for 20 minutes. Itwill be appreciated by the skilled worker that hybridization at 65° C.will occur at different rates depending on a number of factors includingthe length and percent identity of the sequences which are hybridizing.

The nucleic acids (also referred to as polynucleotides) of this presentinvention may include both sense and antisense strands of RNA, cDNA,genomic DNA, and synthetic forms and mixed polymers of the above. Theymay be modified chemically or biochemically or may contain non-naturalor derivatized nucleotide bases, as will be readily appreciated by thoseof skill in the art. Such modifications include, for example, labels,methylation, substitution of one or more of the naturally occurringnucleotides with an analog, internucleotide modifications such asuncharged linkages (e.g., methyl phosphonates, phosphotriesters,phosphoramidates, carbamates, etc.), charged linkages (e.g.,phosphorothioates, phosphorodithioates, etc.), pendent moieties (e.g.,polypeptides), intercalators (e.g., acridine, psoralen, etc.),chelators, alkylators, and modified linkages (e.g., alpha anomericnucleic acids, etc.) Examples of modified nucleotides are described inMalyshev et al., Nature 509:385-388, 2014; and Li et al., J Am. Chem.Soc. 136:826-829, 2014. Also included are synthetic molecules that mimicpolynucleotides in their ability to bind to a designated sequence viahydrogen bonding and other chemical interactions. Such molecules areknown in the art and include, for example, those in which peptidelinkages substitute for phosphate linkages in the backbone of themolecule. Other modifications can include, for example, analogs in whichthe ribose ring contains a bridging moiety or other structure such asthe modifications found in “locked” nucleic acids.

The term “mutated” when applied to nucleic acid sequences means thatnucleotides in a nucleic acid sequence may be inserted, deleted, orchanged compared to a reference nucleic acid sequence. A singlealteration may be made at a locus (a point mutation) or multiplenucleotides may be inserted, deleted, or changed at a single locus. Inaddition, one or more alterations may be made at any number of lociwithin a nucleic acid sequence. A nucleic acid sequence may be mutatedby any method known in the art including but not limited to mutagenesistechniques such as “error-prone PCR” (a process for performing PCR underconditions where the copying fidelity of the DNA polymerase is low, suchthat a high rate of point mutations is obtained along the entire lengthof the PCR product; see, e.g., Leung et al., Technique 1:11-15, 1989,and Caldwell and Joyce, PCR Methods Applic. 2:28-33, 1992); and“oligonucleotide-directed mutagenesis” (a process which enables thegeneration of site-specific mutations in any cloned DNA segment ofinterest; see, e.g., Reidhaar-Olson and Sauer, Science 241:53-57, 1988).

The term “vector” as used herein is intended to refer to a nucleic acidmolecule capable of transporting another nucleic acid to which it hasbeen linked. One type of vector is a “plasmid,” which generally refersto a circular double stranded DNA loop into which additional DNAsegments may be ligated, but also includes linear double-strandedmolecules such as those resulting from amplification by the polymerasechain reaction (PCR) or from treatment of a circular plasmid with arestriction enzyme. Other vectors include cosmids, bacterial artificialchromosomes (BAC) and yeast artificial chromosomes (YAC). Another typeof vector is a viral vector, wherein additional DNA segments may beligated into the viral genome (discussed in more detail below). Certainvectors are capable of autonomous replication in a host cell into whichthey are introduced (e.g., vectors having an origin of replication whichfunctions in the host cell). Other vectors can be integrated into thegenome of a host cell upon introduction into the host cell, and arethereby replicated along with the host genome. Moreover, certainpreferred vectors are capable of directing the expression of genes towhich they are operatively linked. Such vectors are referred to hereinas “recombinant expression vectors” (or simply “expression vectors”).

Promoters useful for expressing the recombinant genes described hereininclude both constitutive and inducible/repressible promoters. Examplesof inducible/repressible promoters include galactose-inducible promoters(e.g., PLAC4-PBI). Where multiple recombinant genes are expressed in anengineered yeast, the different genes can be controlled by differentpromoters or by identical promoters in separate operons, or theexpression of two or more genes may be controlled by a single promoteras part of an operon.

The term “operably linked” expression control sequences refers to alinkage in which the expression control sequence is contiguous with thegene of interest to control the gene of interest, as well as expressioncontrol sequences that act in trans or at a distance to control the geneof interest.

The term “expression control sequence” or “regulatory sequences” areused interchangeably and as used herein refer to polynucleotidesequences which are necessary to affect the expression of codingsequences to which they are operably linked. Expression controlsequences are sequences which control the transcription,post-transcriptional events, and translation of nucleic acid sequences.Expression control sequences include appropriate transcriptioninitiation, termination, promoter and enhancer sequences; efficient RNAprocessing signals, such as splicing and polyadenylation signals;sequences that stabilize cytoplasmic mRNA; sequences that enhancetranslation efficiency (e.g., ribosome binding sites); sequences thatenhance protein stability; and when desired, sequences that enhanceprotein secretion. The nature of such control sequences differsdepending upon the host organism; in prokaryotes, such control sequencesgenerally include promoter, ribosomal binding site, and transcriptiontermination sequence. The term “control sequences” is intended toinclude, at a minimum, all components whose presence is essential forexpression, and can also include additional components whose presence isadvantageous, for example, leader sequences and fusion partnersequences.

The term “transfect”, “transfection”, “transfecting,” and the like referto the introduction of a heterologous nucleic acid into eukaryote cells,both higher and lower eukaryote cells. Historically, the term“transformation” has been used to describe the introduction of a nucleicacid into a yeast or fungal cell; however, herein the term“transfection” is used to refer to the introduction of a nucleic acidinto any eukaryote cell, including yeast and fungal cells.

The term “recombinant host cell” (“expression host cell”, “expressionhost system”, “expression system” or simply “host cell”), as usedherein, is intended to refer to a cell into which a recombinant vectorhas been introduced. It should be understood that such terms areintended to refer not only to the particular subject cell but to theprogeny of such a cell. Because certain modifications may occur insucceeding generations due to either mutation or environmentalinfluences, such progeny may not, in fact, be identical to the parentcell, but are still included within the scope of the term “host cell” asused herein. A recombinant host cell may be an isolated cell or cellline grown in culture or may be a cell which resides in a living tissueor organism. Preferred host cells are yeasts and fungi.

The term “yeast and filamentous fungi” include, but are not limited toany Kluyveromyces sp., such as Kluyveromyces lactis, Kluyveromycesmarxianus, Saccharomyces sp., such as Saccharomyces cerevisiae, Pichiasp., such as Pichia pastoris, Pichia finlandica, Pichia trehalophila,Pichia koclamae, Pichia membranaefaciens, Pichia minuta (Ogataea minuta,Pichia lindneri), Pichia opuntiae, Pichia thermotolerans, Pichiasalictaria, Pichia guercuum, Pichia pijperi, Pichia stiptis, Pichiamethanolica, Hansenula polymorpha, Candida albicans, any Aspergillussp., such as Aspergillus nidulans, Aspergillus niger, Aspergillusoryzae, Trichoderma reesei, Chrysosporium lucknowense, Fusarium sp.,Fusarium gramineum, Fusarium venenatum, Physcomitrella patens, andNeurospora crassa.

As used herein, the term “predominantly” or variations thereof will beunderstood to mean, for instance, a) in the context of fats the amountof a particular fatty acid composition relative to the total amount offatty acid composition; b) in the context of protein the amount of aparticular protein composition (e.g., β-casein) relative to the totalamount of protein composition (e.g., α-, β-, and κ-casein).

The term “about,” “approximately,” or “similar to” means within anacceptable error range for the particular value as determined by one ofordinary skill in the art, which can depend in part on how the value ismeasured or determined, or on the limitations of the measurement system.It should be understood that all ranges and quantities described beloware approximations and are not intended to limit the invention. Whereranges and numbers are used these can be approximate to includestatistical ranges or measurement errors or variation. In someembodiments, for instance, measurements could be plus or minus 10%.

The phrase “essentially free of” is used to indicate the indicatedcomponent, if present, is present in an amount that does not contribute,or contributes only in a de minimus fashion, to the properties of thecomposition. In various embodiments, where a composition is essentiallyfree of a particular component, the component is present in less than afunctional amount. In various embodiments, the component may be presentin trace amounts. Particular limits will vary depending on the nature ofthe component, but may be, for example, selected from less than 10% byweight, less than 9% by weight, less than 8% by weight, less than 7% byweight, less than 6% by weight, less than 5% by weight, less than 4% byweight, less than 3% by weight, less than 2% by weight, less than 1% byweight, or less than 0.5% by weight.

As used herein, the term “essentially free of” a particularcarbohydrate, such as lactose is used to indicate that the foodcomposition is substantially devoid of carbohydrate residues. Expressedin terms of purity, essentially free means that the amount ofcarbohydrate residues do not exceed 10%, and preferably is below 5%,more preferably below 1%, most preferably below 0.5%, wherein thepercentages are by weight or by mole percent. Thus, substantially all ofthe carbohydrate residues in a food composition according to the presentinvention are free of, for example, lactose.

Unless indicated otherwise, percentage (%) of ingredients refer to total% by weight.

Unless otherwise indicated, and as an example for all sequencesdescribed herein under the general format “SEQ ID NO:”, “nucleic acidcomprising SEQ ID NO: 1” refers to a nucleic acid, at least a portion ofwhich has either (i) the sequence of SEQ ID NO: 1, or (ii) a sequencecomplementary to SEQ ID NO: 1. The choice between the two is dictated bythe context. For instance, if the nucleic acid is used as a probe, thechoice between the two is dictated by the requirement that the probe becomplementary to the desired target.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 represents a flow diagram representative of an exemplary processto produce synthetic milk substitute.

FIG. 2A represents a picture depicting precipitate of an exemplary milkprotein component.

FIG. 2B represents a picture depicting a pellet of an exemplary milkprotein component.

FIG. 3 represents an image of a silver stain SDS-PAGE gel to visualizethe milk protein components.

FIG. 4 is a SYPRO Ruby-stained SDS-PAGE gel showing the levels ofsecretion of α-lactalbumin mediated by the OST signal sequence, thenative α-lactalbumin signal sequence, and the α mating factor signalsequence as described in Example 6.

FIG. 5 is shows the levels of secretion of α-lactalbumin by wildtypeyeast cells or yeast cells expressing α-lactalbumin using the nativeα-lactalbumin signal peptide or a OST1 signal peptide (as determined byan ELISA assay as described in Example 6).

FIG. 6 is shows the levels of secretion of β-lactoglobulin by wildtypeyeast cells and yeast cells including a vector as described in Example 6(using SDS-PAGE).

FIG. 7 is a Western blot showing the level of secretion ofβ-lactoglobulin from wildtype yeast and yeast cells including a vectoras described in Example 6.

FIG. 8 is a graph showing the level of secreted β-casein and secretedα-S1-casein produced by wildtype yeast and yeast cells including thevectors described in Example 6.

FIG. 9 is a schematic showing the steps in the process described inExample 7.

FIG. 10 is an image of a composition made by a method described herein.

DETAILED DESCRIPTION OF THE INVENTION

The invention is based on the discovery that only a few componentspresent in a mammal-produced milk provide for the texture and taste of amammal-produced milk, and the development of compositions that have asimilar taste, aroma, and mouth feel as compared to a mammal-producedmilk. In view of this discovery, provided herein are such compositions,methods of making the compositions, and kits including thesecompositions and mixtures useful for making these compositions.

The compositions provided herein provide for compositions that have asimilar taste, mouth feel, aroma, and nutritional value as compared to amammal-produced milk, but lack one or more of the components of amammal-produced milk that may be considered to be undesirable (e.g.,allergens, lactose, antibiotics, hormones (e.g., stress hormones and/orgrowth hormones), heavy metals, bacteria (e.g., E. coli), viruses, andprions). The compositions provided herein also have an improvedshelf-life as compared to mammal-produced milk, and can have an improvedaroma profile as compared to a mammal-produced milk.

Also provided herein are methods and compositions for dairy substitutefood product comprising one or more isolated milk protein components,fats, carbohydrates and ash. In certain aspects the methods andcompositions comprise milk or milk-like protein equivalents. Preferably,the milk protein component is essentially free of impurities. In someembodiments, the milk protein component comprises microbially derived orproduced casein, whey or a combination thereof. More preferably, amethod is provided to introduce an engineered nucleic acid sequenceencoding one or more milk protein components. Even more preferably, themilk protein component is not animal derived. In other preferredembodiments, the recombinant milk protein component is modified toexpress the same phosphate groups or lack phosphate groups and/orcarbohydrate groups attached to the casein proteins. By havingrecombinant β-casein and κ-casein having the same phosphate groups asthe same proteins present in a mammal-produced milk, the recombinantβ-casein and the recombinant κ-casein are able to form micelles.

The methods and techniques of the present invention are generallyperformed according to conventional methods well known in the art and asdescribed in various general and more specific references that are citedand discussed throughout the present specification unless otherwiseindicated. See, e.g., Sambrook et al., Molecular Cloning: A LaboratoryManual, 2d ed., Cold Spring Harbor Laboratory Press, Cold Spring Harbor,N.Y., 1989; Ausubel et al., Current Protocols in Molecular Biology,Greene Publishing Associates, 1992, and Supplements to 2002); Harlow andLane, Antibodies: A Laboratory Manual, Cold Spring Harbor LaboratoryPress, Cold Spring Harbor, N.Y., 1990; Taylor and Drickamer,Introduction to Glycobiology, Oxford Univ. Press, 2003; WorthingtonEnzyme Manual, Worthington Biochemical Corp., Freehold, N.J.; Handbookof Biochemistry: Section A Proteins, Vol I, CRC Press, 1976; Handbook ofBiochemistry: Section A Proteins, Vol II, CRC Press, 1976; Essentials ofGlycobiology, Cold Spring Harbor Laboratory Press, 1999.

Exemplary materials and methods for use in any of the methods andcompositions are described below, and can be used in any combination.Additional materials and methods that can be used in any of the methodsand compositions are also known in the art.

Casein Proteins

Casein proteins include a variety of different proteins found inmammalian milk. Non-limiting examples of casein proteins include:β-casein, κ-casein, α-S2-casein, and α-S1-casein.

As an alternative to obtaining casein proteins from mammals ormammal-produced milk for us in dairy product manufacture, the presentinvention provides methods and composition for the production ofrecombinant casein proteins. In various aspects of the presentinvention, methods and compositions are provided for non-animal derivedcasein that has similar solubility and similar turbidity, and heatstability suitable for incorporation into various food products.Preferably, the non-animal derived casein has excellent solubilitysimilar turbidity and heat stability suitable for incorporation intovarious dairy substitute products. Additionally, furthercharacterization of the protein includes less or no aggregation orprecipitation during such heat treatment and is suitable for proceduressuch as pasteurization, concentration, etc.

Difference in function of the non-animal derived casein in milk can becharacterized in terms of viscosity of the liquid; the ability of theproteins to withstand heat; the ability of the proteins to formmicelles; and the ability of the proteins to hold different minerals &vitamins.

B-Casein

The primary structure of human β-casein as determined by Greenberg etal. (J. Biol. Chem. 259:5132-5138, 1984) was shown to be aphosphorylated protein with phosphorylation sites at specific seryl andthreonyl residues located near the amino terminus. A comparison of humanand bovine β-caseins showed 47% identity.

Non-limiting examples of β-casein proteins are SEQ ID Nos: 25, 27, 29,31, 33, 35, 36, 38, 40, 42, 44, and 46. Non-limiting examples of nucleicacid sequences encoding a β-casein protein are SEQ ID NOs: 26, 28, 30,32, 34, 37, 39, 41, 43, 45, 47, and 144. A β-casein protein can be aβ-casein protein from any mammalian species, e.g., a cow, human, sheep,goat, buffalo, camel, horse, donkey, lemur, panda, guinea pig, squirrel,bear, macaque, gorilla, chimpanzee, mountain goat, monkey, ape, cat,dog, wallaby, rat, mouse, elephant, opossum, rabbit, whale, baboons,gibbons, orangutan, mandrill, pig, wolf, fox, lion, tiger, echidna, orwoolly mammoth β-casein protein. Additional sequences for differentβ-casein proteins and nucleic acids encoding different β-casein proteinsare known in the art.

A β-casein protein can also be a proteins that is at least 50% (e.g., atleast 55%, at least 60%, at least 65%, at least 70%, at least 75%, atleast 80%, at least 85%, at least 90%, at least 91%, at least 92%, atleast 93%, at least 94%, at least 95%, at least 96%, at least 97%, atleast 98%, at least 99%, or at least 99.5%) identical to a wildtypeβ-casein protein (e.g., SEQ ID Nos: 25, 27, 29, 31, 33, 35, 36, 38, 40,42, 44, or 46). A nucleic acid encoding a β-casein protein can encode aprotein that is at least 50% (e.g., at least 55%, at least 60%, at least65%, at least 70%, at least 75%, at least 80%, at least 85%, at least90%, at least 91%, at least 92%, at least 93%, at least 94%, at least95%, at least 96%, at least 97%, at least 98%, at least 99%, or at least99.5%) identical to a wildtype β-casein protein (e.g., SEQ ID Nos: 25,27, 29, 31, 33, 35, 36, 38, 40, 42, 44, or 46).

Methods known for isolating β-casein from genetically engineeredbacterial cells typically involve precipitating the β-casein from asupernatant derived from lysed or fractionated cells. For example,Simons, et al., Protein Eng. 6: 763-770 (1993), used geneticallyengineered E. coli to express bovine β-casein. The protein, whichaccumulated in the periplasmic spaces of the bacteria, was released intoa cell suspension by osmotic shock. After centrifugation of thesuspension, the β-casein in the pellet was resuspended in a cold waterwash and centrifuged again. The β-casein, present in the supernatant,was precipitated by acidification with acetic acid, filtered, andfurther purified by HPLC. Similarly, Hansson, et al., Protein Express.Purif 4:373-381, 1993, used genetically engineered E. coli to expressβ-casein. The β-casein, present in a cell lysate, was precipitated withammonium sulfate, dissolved in ethanolamine and 6M urea, and furtherpurified by ion-exchange chromatography. See, e.g., U.S. Pat. No.6,121,421.

Additionally, methods for isolating recombinantly produced β-casein inyeast that are simpler and more effective than known techniques are alsoknown. Choi et al., J. Agric. Food Chem. 49(4):1761-1766, 2001.Expression and purification of glycosylated bovine β-casein (L70S/P71S)in Pichia pastoris, resulted in the observation that the majority ofbovine β-casein was not being hyperglycosylated in P. pastoris, and itsmolecular weight was estimated to be 33.6 kDa. Glycosylated bovineβ-casein was normally phosphorylated to the same degree as native bovineβ-casein.

K-Casein

Kappa-casein is both phosphorylated and glycosylated. The sequence ofhuman κ-casein was determined by Brignon et al. (Fed. Eur. Biol. Soc.Lett. 188:48-54, 1985). See, e.g., U.S. Pat. No. 5,710,044.

Non-limiting examples of κ-casein proteins are SEQ ID Nos: 1, 3, 5, 7,9, 11, 13, 15, 17, 19, 21, and 23. Non-limiting examples of nucleic acidsequences encoding a κ-casein protein are SEQ ID NOs: 2, 4, 6, 8, 10,12, 14, 16, 18, 20, 22, 24, and 148. A κ-casein protein can be aκ-casein protein from any mammalian species, e.g., a cow, human, sheep,goat, buffalo, camel, horse, donkey, lemur, panda, guinea pig, squirrel,bear, macaque, gorilla, chimpanzee, mountain goat, monkey, ape, cat,dog, wallaby, rat, mouse, elephant, opossum, rabbit, whale, baboons,gibbons, orangutan, mandrill, pig, wolf, fox, lion, tiger, echidna, orwoolly mammoth κ-casein protein. Additional sequences for differentκ-casein proteins and nucleic acids encoding different κ-casein proteinsare known in the art.

A κ-casein protein can also be a proteins that is at least 50% (e.g., atleast 55%, at least 60%, at least 65%, at least 70%, at least 75%, atleast 80%, at least 85%, at least 90%, at least 91%, at least 92%, atleast 93%, at least 94%, at least 95%, at least 96%, at least 97%, atleast 98%, at least 99%, or at least 99.5%) identical to a wildtypeκ-casein protein (e.g., SEQ ID Nos: 1, 3, 5, 7, 9, 11, 13, 15, 17, 19,21, or 23). A nucleic acid encoding a κ-casein protein can encode aprotein that is at least 50% (e.g., at least 55%, at least 60%, at least65%, at least 70%, at least 75%, at least 80%, at least 85%, at least90%, at least 91%, at least 92%, at least 93%, at least 94%, at least95%, at least 96%, at least 97%, at least 98%, at least 99%, or at least99.5%) identical to a wildtype κ-casein protein (e.g., SEQ ID Nos: 1, 3,5, 7, 9, 11, 13, 15, 17, 19, 21, or 23).

α-S1-Casein

Non-limiting examples of α-S1-casein proteins are SEQ ID Nos: 48, 50,52, 54, 56, 57, 59, 61, 63, 64, 66, 68, 70, 72, 74, and 76. Non-limitingexamples of nucleic acid sequences encoding an α-S1-casein protein areSEQ ID NOs: 49, 51, 53, 55, 58, 60, 62, 65, 67, 69, 71, 73, 75, 77, and147. A α-S1-casein protein can be an α-S1-casein protein from anymammalian species, e.g., a cow, human, sheep, goat, buffalo, camel,horse, donkey, lemur, panda, guinea pig, squirrel, bear, macaque,gorilla, chimpanzee, mountain goat, monkey, ape, cat, dog, wallaby, rat,mouse, elephant, opossum, rabbit, whale, baboons, gibbons, orangutan,mandrill, pig, wolf, fox, lion, tiger, echidna, or woolly mammothα-S1-casein protein. Additional sequences for different α-S1-caseinproteins and nucleic acids encoding different α-S1-casein proteins areknown in the art.

An α-S1-casein protein can also be a proteins that is at least 80%(e.g., at least 85%, at least 90%, at least 91%, at least 92%, at least93%, at least 94%, at least 95%, at least 96%, at least 97%, at least98%, at least 99%, or at least 99.5%) identical to a wildtypeα-S1-casein protein (e.g., SEQ ID Nos: 48, 50, 52, 54, 56, 57, 59, 61,63, 64, 66, 68, 70, 72, 74, or 76). A nucleic acid encoding anα-S1-casein protein can encode a protein that is at least 80% (e.g., atleast 85%, at least 90%, at least 91%, at least 92%, at least 93%, atleast 94%, at least 95%, at least 96%, at least 97%, at least 98%, atleast 99%, or at least 99.5%) identical to a wildtype α-S1-caseinprotein (e.g., SEQ ID Nos: 48, 50, 52, 54, 56, 57, 59, 61, 63, 64, 66,68, 70, 72, 74, or 76).

α-S2-Casein

Non-limiting examples of α-S2-casein proteins are SEQ ID Nos: 78, 80,82, 84, 86, 88, and 90. Non-limiting examples of nucleic acid sequencesencoding an α-S2-casein protein are SEQ ID NOs: 79, 81, 83, 85, 87, 89,91, 145, and 146. A α-S2-casein protein can be an α-S2-casein proteinfrom any mammalian species, e.g., a cow, human, sheep, goat, buffalo,camel, horse, donkey, lemur, panda, guinea pig, squirrel, bear, macaque,gorilla, chimpanzee, mountain goat, monkey, ape, cat, dog, wallaby, rat,mouse, elephant, opossum, rabbit, whale, baboons, gibbons, orangutan,mandrill, pig, wolf, fox, lion, tiger, echidna, or woolly mammothα-S2-casein protein. Additional sequences for different α-S2-caseinproteins and nucleic acids encoding different α-S2-casein proteins areknown in the art.

An α-S2-casein protein can also be a proteins that is at least 80%(e.g., at least 85%, at least 90%, at least 91%, at least 92%, at least93%, at least 94%, at least 95%, at least 96%, at least 97%, at least98%, at least 99%, or at least 99.5%) identical to a wildtypeα-S2-casein protein (e.g., SEQ ID Nos: 78, 80, 82, 84, 86, 88, or 90). Anucleic acid encoding an α-S2-casein protein can encode a protein thatis at least 80% (e.g., at least 85%, at least 90%, at least 91%, atleast 92%, at least 93%, at least 94%, at least 95%, at least 96%, atleast 97%, at least 98%, at least 99%, or at least 99.5%) identical to awildtype α-S2-casein protein (e.g., SEQ ID Nos: 78, 80, 82, 84, 86, 88,or 90).

Micelles Including Casein Proteins

In bovine milk, casein or casein micelles usually makes up 2.5% of theentire mixture in suspension. If sufficient casein is not present themicelles, which are very important for the optimum behavior of milk,will not form. Too much protein does not go into solution properlyresulting in an undesirable mixture. The casein micelle can includewater and salts—mainly calcium and phosphorous. Casein micelles areeasily separated and removed by centrifugation. Separation from whey iseasily done by precipitating casein with an acid to lower the pH toaround 4.6.

In some embodiments, a micelle can include a β-casein protein (e.g., anyof the β-casein proteins described herein) and κ-casein protein (e.g.,any of the κ-casein proteins described herein). In some examples, theratio of β-casein protein to κ-casein protein in the micelle is about2.0:1 to about 5.5:1, 2.0:1 to about 5.0:1, 2.0:1 to about 4.5:1, about2.0:1 to about 4.0:1, about 2.0:1 to about 3.5:1, about 2.0:1 to about3.0:1, about 2.0:1 to about 2.5:1, about 2.5:1 to about 5.0:1, about2.5:1 to about 4.5:1, about 2.5:1 to about 4.0:1, about 2.5:1 to about3.5:1, about 2.5:1 to about 3.0:1, 3.0:1 to about 5.0:1, about 3.0:1 toabout 4.5:1, about 3.0:1 to about 4.0:1, about 3.0:1 to about 3.5:1,about 3.5:1 to about 5.0:1, about 3.5:1 to about 4.5:1, about 3.5:1 toabout 4.0:1, about 4.0:1 to about 5.0:1, about 4.0:1 to about 4.5:1, orabout 4.5:1 to about 5.0:1.

In some examples, the micelle has a diameter (or a population ofmicelles have an average diameter) of about 20 nm to about 350 nm, about320 nm, about 300 nm, about 280 nm, about 260 nm, about 240 nm, about220 nm, about 200 nm, about 180 nm, about 160 nm, about 140 nm, about120 nm, about 100 nm, about 80 nm, about 60 nm, or about 40 nm; about 40nm to about 350 nm, about 340 nm, about 320 nm, about 300 nm, about 280nm, about 260 nm, about 240 nm, about 220 nm, about 200 nm, about 180nm, about 160 nm, about 140 nm, about 120 nm, about 100 nm, about 80 nm,or about 60 nm; about 60 nm to about 350 nm, about 340 nm, about 320 nm,about 300 nm, about 280 nm, about 260 nm, about 240 nm, about 220 nm,about 200 nm, about 180 nm, about 160 nm, about 140 nm, about 120 nm, orabout 100 nm; about 80 nm to about 350 nm, about 340 nm, about 320 nm,about 300 nm, about 280 nm, about 260 nm, about 240 nm, about 220 nm,about 200 nm, about 180 nm, about 160 nm, about 140 nm, about 120 nm, orabout 100 nm; about 100 nm to about 350 nm, about 340 nm, about 320 nm,about 300 nm, about 280 nm, about 260 nm, about 240 nm, about 220 nm,about 200 nm, about 180 nm, about 160 nm, about 140 nm, or about 120 nm;about 120 nm to about 350 nm, about 340 nm, about 320 nm, about 300 nm,about 280 nm, about 260 nm, about 240 nm, about 220 nm, about 200 nm,about 180 nm, about 160 nm, or about 140 nm; about 140 nm to about 350nm, about 340 nm, about 320 nm, about 300 nm, about 280 nm, about 260nm, about 240 nm, about 220 nm, about 200 nm, about 180 nm, or about 160nm; about 160 nm to about 350 nm, about 340 nm, about 320 nm, about 300nm, about 280 nm, about 260 nm, about 240 nm, about 220 nm, about 200nm, or about 180 nm; about 180 nm to about 350 nm, about 340 nm, about320 nm, about 300 nm, about 280 nm, about 260 nm, about 240 nm, about220 nm, or about 200 nm; about 200 nm to about 350 nm, about 340 nm,about 320 nm, about 300 nm, about 280 nm, about 260 nm, about 240 nm, orabout 220 nm; about 220 nm to about 350 nm, about 340 nm, about 320 nm,about 300 nm, about 280 nm, about 260 nm, or about 240 nm; about 240 nmto about 350 nm, about 340 nm, about 320 nm, about 300 nm, about 280 nm,or about 260 nm; about 260 nm to about 350 nm, about 340 nm, about 320nm, about 300 nm, or about 280 nm; about 280 nm to about 350 nm, about340 nm, about 320 nm, or about 300 nm; about 300 nm to about 350 nm orabout 325 nm; or about 325 nm to about 350 nm.

Whey Proteins

Whey is commonly known as the by-product of cheese and is also known tobe one cause for milk allergies. A typical whey composition comprises amixture of β-lactoglobulin, α-lactalbumin, serum albumin,immunoglobulins, lactoferrin, and transferrin. Whey proteins do notcontain phosphorus, and remain in solution at low pH whereas caseinproteins do not. In one embodiment, a select combination of wheyproteins comprising β-lactoglobulin and α-lactalbumin are used as theprimary component or at least a part of the milk protein component orcomposition. Non-limiting examples of different whey proteins areprovided below.

α-Lactalbumin

Non-limiting examples of α-lactalbumin proteins are SEQ ID Nos: 92, 94,96, and 98. Non-limiting examples of nucleic acid sequences encoding anα-lactalbumin protein are SEQ ID NOs: 93, 95, 97, 99, and 157. Anα-lactalbumin protein can be an α-lactalbumin protein from any mammalianspecies, e.g., a cow, human, sheep, goat, buffalo, camel, horse, donkey,lemur, panda, guinea pig, squirrel, bear, macaque, gorilla, chimpanzee,mountain goat, monkey, ape, cat, dog, wallaby, rat, mouse, elephant,opossum, rabbit, whale, baboons, gibbons, orangutan, mandrill, pig,wolf, fox, lion, tiger, echidna, or woolly mammoth α-lactalbuminprotein. Additional sequences for different a-lactalbumin proteins andnucleic acids encoding different α-lactalbumin proteins are known in theart.

An α-lactalbumin protein can also be a proteins that is at least 80%(e.g., at least 85%, at least 90%, at least 91%, at least 92%, at least93%, at least 94%, at least 95%, at least 96%, at least 97%, at least98%, at least 99%, or at least 99.5%) identical to a wildtypeα-lactalbumin protein (e.g., SEQ ID Nos: 92, 94, 96, or 98). A nucleicacid encoding an α-lactalbumin protein can encode a protein that is atleast 80% (e.g., at least 85%, at least 90%, at least 91%, at least 92%,at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, atleast 98%, at least 99%, or at least 99.5%) identical to a wildtypeα-lactalbumin protein (e.g., SEQ ID Nos: 92, 94, 96, or 98).

β-Lactoglobulin

Non-limiting examples of β-lactoglobulin proteins are SEQ ID Nos: 100,102, 104, and 106. Non-limiting examples of nucleic acid sequencesencoding a β-lactoglobulin protein are SEQ ID NOs: 101, 103, 105, 107,and 143. A β-lactoglobulin protein can be a β-lactoglobulin protein fromany mammalian species, e.g., a cow, human, sheep, goat, buffalo, camel,horse, donkey, lemur, panda, guinea pig, squirrel, bear, macaque,gorilla, chimpanzee, mountain goat, monkey, ape, cat, dog, wallaby, rat,mouse, elephant, opossum, rabbit, whale, baboons, gibbons, orangutan,mandrill, pig, wolf, fox, lion, tiger, echidna, or woolly mammothβ-lactoglobulin protein. Additional sequences for differentβ-lactoglobulin proteins and nucleic acids encoding differentβ-lactoglobulin proteins are known in the art.

A β-lactoglobulin protein can also be a proteins that is at least 80%(e.g., at least 85%, at least 90%, at least 91%, at least 92%, at least93%, at least 94%, at least 95%, at least 96%, at least 97%, at least98%, at least 99%, or at least 99.5%) identical to a wildtypeβ-lactoglobulin protein (e.g., SEQ ID Nos: 100, 102, 104, or 106). Anucleic acid encoding a β-lactoglobulin protein can encode a proteinthat is at least 80% (e.g., at least 85%, at least 90%, at least 91%, atleast 92%, at least 93%, at least 94%, at least 95%, at least 96%, atleast 97%, at least 98%, at least 99%, or at least 99.5%) identical to awildtype β-lactoglobulin protein (e.g., SEQ ID Nos: 100, 102, 104, or106).

Lactoferrin

Non-limiting examples of lactoferrin proteins are SEQ ID Nos: 108, 110,112, and 114. Non-limiting examples of nucleic acid sequences encoding alactoferrin protein are SEQ ID NOs: 109, 111, 113, and 115. Alactoferrin protein can be a lactoferrin protein from any mammalianspecies, e.g., a cow, human, sheep, goat, buffalo, camel, horse, donkey,lemur, panda, guinea pig, squirrel, bear, macaque, gorilla, chimpanzee,mountain goat, monkey, ape, cat, dog, wallaby, rat, mouse, elephant,opossum, rabbit, whale, baboons, gibbons, orangutan, mandrill, pig,wolf, fox, lion, tiger, echidna, or woolly mammoth lactoferrin protein.Additional sequences for different lactoferrin proteins and nucleicacids encoding different lactoferrin proteins are known in the art.

A lactoferrin protein can also be a proteins that is at least 80% (e.g.,at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, atleast 94%, at least 95%, at least 96%, at least 97%, at least 98%, atleast 99%, or at least 99.5%) identical to a wildtype lactoferrinprotein (e.g., SEQ ID Nos: 108, 110, 112, or 114). A nucleic acidencoding a lactoferrin protein can encode a protein that is at least 80%(e.g., at least 85%, at least 90%, at least 91%, at least 92%, at least93%, at least 94%, at least 95%, at least 96%, at least 97%, at least98%, at least 99%, or at least 99.5%) identical to a wildtypelactoferrin protein (e.g., SEQ ID Nos: 108, 110, 112, or 114).

Transferrin

Non-limiting examples of transferrin proteins are SEQ ID Nos: 116 and118. Non-limiting examples of nucleic acid sequences encoding atransferrin protein are SEQ ID NOs: 117 and 119. A transferrin proteincan be a transferrin protein from any mammalian species, e.g., a cow,human, sheep, goat, buffalo, camel, horse, donkey, lemur, panda, guineapig, squirrel, bear, macaque, gorilla, chimpanzee, mountain goat,monkey, ape, cat, dog, wallaby, rat, mouse, elephant, opossum, rabbit,whale, baboons, gibbons, orangutan, mandrill, pig, wolf, fox, lion,tiger, echidna, or woolly mammoth transferrin protein. Additionalsequences for different transferrin proteins and nucleic acids encodingdifferent transferrin proteins are known in the art.

A transferrin protein can also be a proteins that is at least 80% (e.g.,at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, atleast 94%, at least 95%, at least 96%, at least 97%, at least 98%, atleast 99%, or at least 99.5%) identical to a wildtype transferrinprotein (e.g., SEQ ID Nos: 116 or 118). A nucleic acid encoding atransferrin protein can encode a protein that is at least 80% (e.g., atleast 85%, at least 90%, at least 91%, at least 92%, at least 93%, atleast 94%, at least 95%, at least 96%, at least 97%, at least 98%, atleast 99%, or at least 99.5%) identical to a wildtype transferrinprotein (e.g., SEQ ID Nos: 116 or 118).

Serum Albumin

Non-limiting examples of serum albumin proteins are SEQ ID Nos: 120,122, 124, and 126. Non-limiting examples of nucleic acid sequencesencoding a serum albumin protein are SEQ ID NOs: 121, 123, 125, and 127.A serum albumin protein can be a serum albumin protein from anymammalian species, e.g., a cow, human, sheep, goat, buffalo, camel,horse, donkey, lemur, panda, guinea pig, squirrel, bear, macaque,gorilla, chimpanzee, mountain goat, monkey, ape, cat, dog, wallaby, rat,mouse, elephant, opossum, rabbit, whale, baboons, gibbons, orangutan,mandrill, pig, wolf, fox, lion, tiger, echidna, or woolly mammoth serumalbumin protein. Additional sequences for different serum albuminproteins and nucleic acids encoding different serum albumin proteins areknown in the art.

A serum albumin protein can also be a proteins that is at least 80%(e.g., at least 85%, at least 90%, at least 91%, at least 92%, at least93%, at least 94%, at least 95%, at least 96%, at least 97%, at least98%, at least 99%, or at least 99.5%) identical to a wildtype serumalbumin protein (e.g., SEQ ID Nos: 20, 122, 124, or 126). A nucleic acidencoding a serum albumin protein can encode a protein that is at least80% (e.g., at least 85%, at least 90%, at least 91%, at least 92%, atleast 93%, at least 94%, at least 95%, at least 96%, at least 97%, atleast 98%, at least 99%, or at least 99.5%) identical to a wildtypeserum albumin protein (e.g., SEQ ID Nos: 20, 122, 124, or 126).

Lipids in Mammal-Produced Milk

Milk fat contains approximately 400 different fatty acids, which makesit the most complex of all natural fats. The milk fatty acids arederived almost equally from two sources, the feed and the microbialactivity in the rumen of the cow and the lipids in bovine milk aremainly present in globules as an oil-in-water emulsion. Fat is presentin all natural dairy products and is critical for sensorycharacteristics such as flavor, mouthfeel and consistency. In addition,fats provide nutrition and health benefits. The milk fat consists mainlyof triglycerides, approximately 98%, while other milk lipids arediacylglycerol (about 2% of the lipid fraction), cholesterol (less than0.5%), phospholipids (about 1%) and free fatty acids (FFA) (about 0.1%)Jensen R G, Newburg D S. Bovine milk lipids, Handbook of milkcomposition. Jensen R G London: Academic Press; 1995. 543-75. Inaddition, there are trace amounts of ether lipids, hydrocarbons,fat-soluble vitamins, flavor compounds and compounds introduced by thefeed (Lindmark Mansson H., Food & Nutrition Research 2008. DOI:10.3402/fnr.v52i0.1821)

Milk fat triglycerides are synthesized from more than 400 differentfatty acids, which makes milk fat the most complex of all natural fats.Nearly all fatty acids in milk are present in trace quantities and onlyabout 15 acids at the 1% level or higher. Many factors are associatedwith the variations in the amount and fatty acid composition of bovinemilk lipids. They may be of animal origin, i.e. related to genetics(breed and selection), stage of lactation, mastitis and ruminalfermentation, or they may be feed-related factors, i.e. related to fibreand energy intake, dietary fats, and seasonal and regional effects. Thefatty acids in the milk fat are arranged in the triglycerides inaccordance with a pattern that appears to be universal among ruminants.The percent unsaturated fatty acids (e.g., oleic and linolenic) in goatsdo not differ from the average found for cow's milk. A major differencebetween the milk fat of the goat and the cow is the percentagedistribution among specific short chain fatty acids. Goats have anappreciably higher proportion of capric, caprylic and caproic acids. Thehigh amounts of these specific fatty acids are responsible for thecharacteristic flavor and odor associated with goat's milk. John C.Bruhn, F S T, U C Davis, Davis, Calif. 95616-8598; Seewww.drinc.ucdavis.edu/goat1.htm;www.ncbi.nlm.nih.gov/pmc/articles/PMC2596709/#_ffn_sectitle; Food NutrRes. 2008; 52: 10.3402/fnr.v52i0.1821. Published online Jun. 11, 2008.doi: 10.3402/fnr.v52i0.1821.

The milk fatty acids are derived almost equally from two sources, thefeed and the microbial activity in the rumen of the cow. The fatty acidsynthesizing system in the mammary gland of the cow produces fatty acidswith even number of carbons of 4-16 carbons in length and accounts forapproximately 60 and 45% of the fatty acids on a molar and weight basis,respectively. This de novo synthesis in the mammary gland is of the4:0-14:0 acids together with about half of the 16:0 from acetate andβ-hydroxybutyrate. Acetate and butyric acid are generated in the rumenby fermentation of feed components. The butyric acid is converted toP-hydroxybutyrate during absorption through the rumen epithelium.

Medium- and long-chain fatty acids, but mainly 18:0, may be desaturatedin the mammary gland to form the corresponding monosaturated acids.

Fatty acids are not randomly esterified at the three positions of thetriacylglycerol molecule (MacGibbon A H K, Taylor M W. Composition andstructure of bovine milk lipidsAdvanced dairy chemistry. Fox PFMcSweeneyPLHNew York: Springer; 2006. 1-42.). The short-chain acids butyric (4:0)and caproic (6:0) are esterified almost entirely at sn-3. Medium-chainfatty acids (8:0-14:0) as well as 16:0 are preferentially esterified atpositions sn-1 and sn-2. Stearic acid (18:0) is selectively placed atposition sn-1, whereas oleic acid (18:1) shows preference for positionssn-1 and sn-3 (Lindmark 2008).

Milk replacers with a fat component formulated to selected fatty acidprofiles exist, however, such triglycerides are not interesterified intolong-chain monounsaturated fatty acid triglycerides such as found invegetable oils. U.S. Patent Appl. No. 20140147548 discloses milkreplacers for young animals with by adding medium chain triglyceride,specifically caproic, caprylic, capric and lauric fatty acid or acombination thereof.

Lipids in the Present Compositions

The lipids in any of the compositions or used in any of the methodsdescribed herein can include: one or more fats, one or more oils, one ormore monoglycerides, diglycerides, and/or triglycerides, one or morefree fatty acids, and one or more phospholipids. Exemplary oils,monoglycerides, diglycerides, free fatty acids, and phospholipids aredescribed below. Additional examples of fats, oils, monoglycerides,diglycerides, triglycerides, free fatty acids, and phospholipids areknown in the art.

Oils

Oils used in the present compositions or methods can include, e.g.,plant-derived oils. Non-limiting examples of plant-based oils includesunflower oil, coconut oil, peanut oil, corn oil, cottonseed oil, oliveoil, palm oil, rapeseed oil, safflower oil, sesame oil, soybean oil,almond oil, beech nut oil, brazil nut oil, cashew oil, hazelnut oil,macadamia nut oil, mongongo nut oil, pecan oil, pine nut oil, pistachionut oil, walnut oil, and avocado oil.

Monoglycerides and Diglycerides

Monoglycerides and diglycerides that can be used in the presentinvention can be plant-derived monoglycerides and diglycerides. Forexample, monoglycerides and diglycerides can be derived from sunflowers,coconuts, peanuts, cottonseed, olives, palm, rapeseed, safflowers,sesame seed, soybeans, almonds, beech nuts, brazil nuts, cashews,hazelnuts, macadameia nuts, mongongo nuts, pecans, pine nuts,pistachios, walnuts, and avocados. The monoglycerides and diglyceridescan include the acyl chain of any of the free fatty acids listed herein.Additional examples of monoglycerides and diglycerides are known in theart.

Free Fatty Acids

The compositions described herein can include and the methods describedherein can include the use of one or more free fatty acids. Non-limitingexamples of free fatty acids include butyric acid, caproic acid,caprylic acid, and capric acid. Additional examples of fatty acidsinclude lauric acid, myristic acid, palmitic acid, stearic acid,arachidic acid, behenic acid, lignoceric acid, cerotic acid, myristoleicacid, pamitoleic acid, sapienic acid, oleic acid, elaidic acid, vaccenicacid, linoleic acid, linoelaidic acid, α-linolenic acid, arachidonicacid, eicosapentaenoic acid, erucic acid, docosahexaenoic acid, omega-3fatty acids, and omega-6 fatty acids. In some examples, the free fattyacid is saturated. In some examples, the free fatty acid is unsaturated.In some embodiments, the free fatty acids are not derived from orproduced by a mammal. Additional examples of free fatty acids are knownin the art.

Phospholipids

The compositions described herein and the methods described herein caninclude the use of one or more phospholipids. Non-limiting examples ofphospholipids include lecithin phospholipids (e.g., soy lecithinphospholipids, sunflower lecithin phospholipids, cotton lecithinphospholipids, rapeseed lecithin phospholipids. rice bran lecithinphospholipids, and corn lecithin phospholipids). In some embodiments,the phospholipids are not derived from or produced by a mammal.Additional aspects of phospholipids are known in the art.

Flavor Compounds

Any of the compositions or methods described herein can include orinclude the use of one or more different flavor compounds. Non-limitingexamples of flavor compounds include δ-decalactone, ethyl butyrate,2-furyl methyl ketone, 2,3-pentanedione, γ-undecalactone, andδ-undecalactone. Additional examples of flavor compounds includeartificial flavors, e.g., chocolate, coffee, strawberry, almond,hazelnut, vanilla, green tea, Irish cream, and coconut flavoring.Additional examples of flavor compounds are known in the art.

Ash

Any of the compositions or methods described herein can include orinclude the use of ash. Ash can, e.g., include one or more (two, three,four, five, six, seven, eight, nine, ten, eleven, twelve, thirteen,fourteen fifteen, sixteen, seventeen, eighteen, nineteen, or twenty) of:calcium, phosphorous, potassium, sodium, citrate, chloride, phosphate,magnesium, iron, molybdenum, manganese, copper, thiamin (vitamin B1),riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitaminB5), vitamin B6 (pyridoxine), vitamin B12 (cobalamin), vitamin C,folate, vitamins A, vitamin D, vitamin E, and vitamin K. In someexamples, the ash includes one or more (two or three) of CaCl₂, KH₂PO₄,and Na₃ citrate. Ash can be provided as a powder or as a solution.Additional components in and aspects of ash are known in the art. Insome embodiments, the ash is not derived from or produced by mammal.

Color Balancing Agents

A variety of different color balancing agents are known in the art. Forexample, a color balancing agent can be a compound from obtained from aplant (e.g., a monocot or a dicot). In some examples, the colorbalancing agent is a synthetic compound. In some examples, the colorbalancing agent is not obtained from or produced by a mammal or amammalian cell. Non-limiting examples of color balancing agents includeβ-carotene and annatto.

Sweetening Agents

A sweetening agent can be a saccharide (e.g., a monosaccharide, adisaccharide, or a polysaccharide) or an artificial sweetener.Non-limiting examples of sweetening agents that are saccharides includeglucose, mannose, maltose, fructose, galactose, lactose, sucrose,monatin, and tagatose. Additional examples of saccharides that can beused as a sweetening agent in any of the compositions or methodsdescribed herein are known in the art.

Non-limiting examples of sweetening agents that are artificialsweeteners include stevia, aspartame, cyclamate, saccharin, sucralose,mogrosides, brazzein, curculin, erythritol, glycyrrhizin, inulin,isomalt, lacititol, mabinlin, malititol, mannitol, miraculin, monatin,monelin, osladin, pentadin, sorbitol, thaumatin, xylitol, acesulfamepotassium, advantame, alitame, aspartame-acesulfame, sodium cyclamate,dulcin, glucin, neohesperidin dihyrdochalcone, neotame, and P-4000.Additional artificial sweeteners that can be used as sweetening agentsin any of the compositions or methods described herein are known in theart.

Compositions

Provided herein are compositions including: about 0.3 g/L to about 1.1g/L (e.g., about 0.3 g/L to about 1.0 g/L, about 0.3 g/L to about 0.9g/L, about 0.3 g/L to about 0.8 g/L, about 0.3 g/L to about 0.7 g/L,about 0.3 g/L to about 0.6 g/L, about 0.3 g/L to about 0.5 g/L, about0.3 g/L to about 0.4 g/L, about 0.4 g/L to about 1.1 g/L, about 0.4 g/Lto about 1.0 g/L, about 0.4 g/L to about 0.9 g/L, about 0.4 g/L to about0.8 g/L, about 0.4 g/L to about 0.7 g/L, about 0.4 g/L to about 0.6 g/L,about 0.4 g/L to about 0.5 g/L, about 0.5 g/L to about 1.1 g/L, about0.5 g/L to about 1.0 g/L, about 0.5 g/L to about 0.9 g/L, about 0.5 g/Lto about 0.8 g/L, about 0.5 g/L to about 0.7 g/L, about 0.5 g/L to about0.6 g/L, about 0.6 g/L to about 1.1 g/L, about 0.6 g/L to about 1.0 g/L,about 0.6 g/L to about 0.9 g/L, about 0.6 g/L to about 0.8 g/L, about0.6 g/L to about 0.7 g/L, about 0.7 g/L to about 1.1 g/L, about 0.7 g/Lto about 1.0 g/L, about 0.7 g/L to about 0.9 g/L, about 0.7 g/L to about0.8 g/L, about 0.8 g/L to about 1.1 g/L, about 0.8 g/L to about 1.0 g/L,about 0.8 g/L to about 0.9 g/L, about 0.9 g/L to about 1.1 g/L, about0.9 g/L to about 1.0 g/L, about 1.0 g/L to about 1.1 g/L, or about 0.27weight % to about 0.75 weight %) κ-casein protein (e.g., any of theκ-casein proteins described herein); about 1.25 g/L to about 4.9 g/L(e.g., about 1.25 g/L to about 4.6 g/L, about 1.25 g/L to about 4.4 g/L,about 1.25 g/L to about 4.2 g/L, about 1.25 g/L to about 4.0 g/L, about1.25 g/L to about 3.8 g/L, about 1.25 g/L to about 3.6 g/L, about 1.25g/L to about 3.4 g/L, about 1.25 g/L to about 3.2 g/L, about 1.25 g/L toabout 3.0 g/L, about 1.25 g/L to about 2.8 g/L, about 1.25 g/L to about2.6 g/L, about 1.25 g/L to about 2.4 g/L, about 1.25 g/L to about 2.2g/L, about 1.25 g/L to about 2.0 g/L, about 1.25 g/L to about 1.8 g/L,about 1.25 g/L to about 1.6 g/L, about 1.25 g/L to about 1.4 g/L, about1.4 g/L to about 4.9 g/L, about 1.4 g/L to about 4.6 g/L, about 1.4 g/Lto about 4.4 g/L, about 1.4 g/L to about 4.2 g/L, about 1.4 g/L to about4.0 g/L, about 1.4 g/L to about 3.8 g/L, about 1.4 g/L to about 3.6 g/L,about 1.4 g/L to about 3.4 g/L, about 1.4 g/L to about 3.2 g/L, about1.4 g/L to about 3.0 g/L, about 1.4 g/L to about 2.8 g/L, 1.4 g/L toabout 2.6 g/L, about 1.4 g/L to about 2.4 g/L, about 1.4 g/L to about2.2 g/L, about 1.4 g/L to about 2.0 g/L, about 1.4 g/L to about 1.8 g/L,about 1.4 g/L to about 1.6 g/L, about 1.6 g/L to about 4.9 g/L, about1.6 g/L to about 4.6 g/L, about 1.6 g/L to about 4.4 g/L, about 1.6 g/Lto about 4.2 g/L, about 1.6 g/L to about 4.0 g/L, about 1.6 g/L to about3.8 g/L, about 1.6 g/L to about 3.6 g/L, about 1.6 g/L to about 3.4 g/L,about 1.6 g/L to about 3.2 g/L, about 1.6 g/L to about 3.0 g/L, about1.6 g/L to about 2.8 g/L, 1.6 g/L to about 2.6 g/L, about 1.6 g/L toabout 2.4 g/L, about 1.6 g/L to about 2.2 g/L, about 1.6 g/L to about2.0 g/L, about 1.6 g/L to about 1.8 g/L, about 1.8 g/L to about 4.9 g/L,about 1.8 g/L to about 4.6 g/L, about 1.8 g/L to about 4.4 g/L, about1.8 g/L to about 4.2 g/L, about 1.8 g/L to about 4.0 g/L, about 1.8 g/Lto about 3.8 g/L, about 1.8 g/L to about 3.6 g/L, about 1.8 g/L to about3.4 g/L, about 1.8 g/L to about 3.2 g/L, about 1.8 g/L to about 3.0 g/L,about 1.8 g/L to about 2.8 g/L, 1.8 g/L to about 2.6 g/L, about 1.8 g/Lto about 2.4 g/L, about 1.8 g/L to about 2.2 g/L, about 1.8 g/L to about2.0 g/L, about 2.0 g/L to about 4.9 g/L, about 2.0 g/L to about 4.6 g/L,about 2.0 g/L to about 4.4 g/L, about 2.0 g/L to about 4.2 g/L, about2.0 g/L to about 4.0 g/L, about 2.0 g/L to about 3.8 g/L, about 2.0 g/Lto about 3.6 g/L, about 2.0 g/L to about 3.4 g/L, about 2.0 g/L to about3.2 g/L, about 2.0 g/L to about 3.0 g/L, about 2.0 g/L to about 2.8 g/L,2.0 g/L to about 2.6 g/L, about 2.0 g/L to about 2.4 g/L, about 2.0 g/Lto about 2.2 g/L, about 2.2 g/L to about 4.9 g/L, about 2.2 g/L to about4.6 g/L, about 2.2 g/L to about 4.4 g/L, about 2.2 g/L to about 4.2 g/L,about 2.2 g/L to about 4.0 g/L, about 2.2 g/L to about 3.8 g/L, about2.2 g/L to about 3.6 g/L, about 2.2 g/L to about 3.4 g/L, about 2.2 g/Lto about 3.2 g/L, about 2.2 g/L to about 3.0 g/L, about 2.2 g/L to about2.8 g/L, 2.2 g/L to about 2.6 g/L, about 2.2 g/L to about 2.4 g/L, about2.4 g/L to about 4.9 g/L, about 2.4 g/L to about 4.6 g/L, about 2.4 g/Lto about 4.4 g/L, about 2.4 g/L to about 4.2 g/L, about 2.4 g/L to about4.0 g/L, about 2.4 g/L to about 3.8 g/L, about 2.4 g/L to about 3.6 g/L,about 2.4 g/L to about 3.4 g/L, about 2.4 g/L to about 3.2 g/L, about2.4 g/L to about 3.0 g/L, about 2.4 g/L to about 2.8 g/L, 2.4 g/L toabout 2.6 g/L, about 2.6 g/L to about 4.9 g/L, about 2.6 g/L to about4.6 g/L, about 2.6 g/L to about 4.4 g/L, about 2.6 g/L to about 4.2 g/L,about 2.6 g/L to about 4.0 g/L, about 2.6 g/L to about 3.8 g/L, about2.6 g/L to about 3.6 g/L, about 2.6 g/L to about 3.4 g/L, about 2.6 g/Lto about 3.2 g/L, about 2.6 g/L to about 3.0 g/L, about 2.6 g/L to about2.8 g/L, about 2.8 g/L to about 4.9 g/L, about 2.8 g/L to about 4.6 g/L,about 2.8 g/L to about 4.4 g/L, about 2.8 g/L to about 4.2 g/L, about2.8 g/L to about 4.0 g/L, about 2.8 g/L to about 3.8 g/L, about 2.8 g/Lto about 3.6 g/L, about 2.8 g/L to about 3.4 g/L, about 2.8 g/L to about3.2 g/L, about 2.8 g/L to about 3.0 g/L, about 3.0 g/L to about 4.9 g/L,about 3.0 g/L to about 4.6 g/L, about 3.0 g/L to about 4.4 g/L, about3.0 g/L to about 4.2 g/L, about 3.0 g/L to about 4.0 g/L, about 3.0 g/Lto about 3.8 g/L, about 3.0 g/L to about 3.6 g/L, about 3.0 g/L to about3.4 g/L, about 3.0 g/L to about 3.2 g/L, about 3.2 g/L to about 4.9 g/L,about 3.2 g/L to about 4.6 g/L, about 3.2 g/L to about 4.4 g/L, about3.2 g/L to about 4.2 g/L, about 3.2 g/L to about 4.0 g/L, about 3.2 g/Lto about 3.8 g/L, about 3.2 g/L to about 3.6 g/L, about 3.2 g/L to about3.4 g/L, about 3.4 g/L to about 4.9 g/L, about 3.4 g/L to about 4.6 g/L,about 3.4 g/L to about 4.4 g/L, about 3.4 g/L to about 4.2 g/L, about3.4 g/L to about 4.0 g/L, about 3.4 g/L to about 3.8 g/L, about 3.4 g/Lto about 3.6 g/L, about 3.6 g/L to about 4.9 g/L, about 3.6 g/L to about4.6 g/L, about 3.6 g/L to about 4.4 g/L, about 3.6 g/L to about 4.2 g/L,about 3.6 g/L to about 4.0 g/L, about 3.6 g/L to about 3.8 g/L, about3.8 g/L to about 4.9 g/L, about 3.8 g/L to about 4.6 g/L, about 3.8 g/Lto about 4.4 g/L, about 3.8 g/L to about 4.2 g/L, about 3.8 g/L to about4.0 g/L, about 4.0 g/L to about 4.9 g/L, about 4.0 g/L to about 4.6 g/L,about 4.0 g/L to about 4.4 g/L, about 4.0 g/L to about 4.2 g/L, about4.2 g/L to about 4.9 g/L, about 4.2 g/L to about 4.6 g/L, about 4.2 g/Lto about 4.4 g/L, about 4.4 g/L to about 4.9 g/L, about 4.4 g/L to about4.6 g/L, about 4.6 g/L to about 4.9 g/L, or about 1.23 weight % to about3.27 weight %) β-casein protein (e.g., any of the β-casein proteinsdescribed herein); a final total concentration of one or more lipids(e.g., any one or more of the lipids described herein) of about 0 weight% to about 45 weight % (e.g., 0 weight %; about 0 weight % to about 4.5weight %; about 0.5 weight % to about 40 weight %, about 35 weight %,about 30 weight %, about 25 weight %, about 20 weight %, about 15 weight%, about 10 weight %, about 8 weight %, about 6 weight %, about 5 weight%, about 4 weight %, about 3 weight %, about 2 weight %, or about 1weight %; about 1.0 weight % to about 40 weight %, about 35 weight %,about 30 weight %, about 25 weight %, about 20 weight %, about 15 weight%, about 10 weight %, about 8 weight %, about 6 weight %, about 5 weight%, about 4 weight %, about 3 weight %, or about 2 weight %; about 2weight % to about 40 weight %, about 35 weight %, about 30 weight %,about 25 weight %, about 20 weight %, about 15 weight %, about 10 weight%, about 8 weight %, about 6 weight %, about 5 weight %, about 4 weight%, or about 3 weight %; about 3 weight % to about 40 weight %, about 35weight %, about 30 weight %, about 25 weight %, about 20 weight %, about15 weight %, about 10 weight %, about 8 weight %, about 6 weight %,about 5 weight %, or about 4 weight %; about 4 weight % to about 40weight %, about 35 weight %, about 30 weight %, about 25 weight %, about20 weight %, about 15 weight %, about 10 weight %, about 8 weight %,about 6 weight %, or about 5 weight %; about 5 weight % to about 40weight %, about 35 weight %, about 30 weight %, about 25 weight %, about20 weight %, about 15 weight %, about 10 weight %, about 8 weight %, orabout 6 weight %; about 6 weight % to about 40 weight %, about 35 weight%, about 30 weight %, about 25 weight %, about 20 weight %, about 15weight %, about 10 weight %, or about 8 weight %; about 8 weight % toabout 40 weight %, about 35 weight %, about 30 weight %, about 25 weight%, about 20 weight %, about 15 weight %, or about 10 weight %; about 10weight % to about 40 weight %, about 35 weight %, about 30 weight %,about 25 weight %, about 20 weight %, or about 15 weight %; about 15weight % to about 40 weight %, about 35 weight %, about 30 weight %,about 25 weight %, or about 20 weight %; about 20 weight % to about 40weight %, about 35 weight %, about 30 weight %, or about 25 weight %;about 25 weight % to about 40 weight %, about 35 weight %, or about 30weight %; about 30 weight % to about 40 weight %, or about 35 weight %;or about 35 weight % to about 40 weight %); a final total concentrationof one or more flavor compounds (e.g., any of one or more of the flavorcompounds described herein) of about 0.01 weight % to about 6 weight %(e.g., about 0.1 weight % to about 5.5 weight %, about 5.0 weight %,about 4.5 weight %, about 4.0 weight %, about 3.5 weight %, about 3.0weight %, about 2.5 weight %, about 2.0 weight %, about 1.5 weight %,about 1.0 weight %, or about 0.5 weight %; about 0.5 weight % to about 6weight %, about 5.5 weight %, about 5.0 weight %, about 4.5 weight %,about 4.0 weight %, about 3.5 weight %, about 3.0 weight %, about 2.5weight %, about 2.0 weight %, about 1.5 weight %, or about 1.0 weight %;about 1.0 weight % to about 6.0 weight %, about 5.5 weight %, about 5.0weight %, about 4.5 weight %, about 4.0 weight %, about 3.5 weight %,about 3.0 weight %, about 2.5 weight %, about 2.0 weight %, or about 1.5weight %; about 1.5 weight % to about 6.0 weight %, about 5.5 weight %,about 5.0 weight %, about 4.5 weight %, about 4.0 weight %, about 3.5weight %, about 3.0 weight %, about 2.5 weight %, or about 2.0 weight %;about 2.0 weight % to about 6.0 weight %, about 5.5 weight %, about 5.0weight %, about 4.5 weight %, about 4.0 weight %, about 3.5 weight %,about 3.0 weight %, or about 2.5 weight %; about 2.5 weight % to about6.0 weight %, about 5.5 weight %, about 5.0 weight %, about 4.5 weight%, about 4.0 weight %, about 3.5 weight %, or about 3.0 weight %; about3.0 weight % to about 6.0 weight %, about 5.5 weight %, about 5.0 weight%, about 4.5 weight %, about 4.0 weight %, or about 3.5 weight %; about3.5 weight % to about 6.0 weight %, about 5.5 weight %, about 5.0 weight%, about 4.5 weight %, or about 4.0 weight %; about 4.0 weight % toabout 6.0 weight %, about 5.5 weight %, about 5.0 weight %, about 4.5weight %; about 4.5 weight % to about 6.0 weight %, about 5.5 weight %,or about 5.0 weight %; about 5.0 weight % to about 6.0 weight % or about5.5 weight %; or about 5.5 weight % to about 6.0 weight %); a finaltotal concentration of about 0.1 weight % to about 6 weight % (e.g.,about 0.1 weight % to about 5.5 weight %, about 5.0 weight %, about 4.5weight %, about 4.0 weight %, about 3.5 weight %, about 3.0 weight %,about 2.5 weight %, about 2.0 weight %, about 1.5 weight %, about 1.0weight %, or about 0.5 weight %; about 0.5 weight % to about 6.0 weight%, about 5.5 weight %, about 5.0 weight %, about 4.5 weight %, about 4.0weight %, about 3.5 weight %, about 3.0 weight %, about 2.5 weight %,about 2.0 weight %, about 1.5 weight %, or about 1.0 weight %; about 1.0weight % to about 6.0 weight %, about 5.5 weight %, about 5.0 weight %,about 4.5 weight %, about 4.0 weight %, about 3.5 weight %, about 3.0weight %, about 2.5 weight %, about 2.0 weight %, or about 1.5 weight %;about 1.5 weight % to about 6.0 weight %, about 5.5 weight %, about 5.0weight %, about 4.5 weight %, about 4.0 weight %, about 3.5 weight %,about 3.0 weight %, about 2.5 weight %, or about 2.0 weight %; about 2.0weight % to about 6.0 weight %, about 5.5 weight %, about 5.0 weight %,about 4.5 weight %, about 4.0 weight %, about 3.5 weight %, about 3.0weight %, or about 2.5 weight %; about 2.5 weight % to about 6.0 weight%, about 5.5 weight %, about 5.0 weight %, about 4.5 weight %, about 4.0weight %, about 3.5 weight %, or about 3.0 weight %; about 3.0 weight %to about 6.0 weight %, about 5.5 weight %, about 5.0 weight %, about 4.5weight %, about 4.0 weight %, or about 3.5 weight %; about 3.5 weight %to about 6.0 weight %, about 5.5 weight %, about 5.0 weight %, about 4.5weight %, or about 4.0 weight %; about 4.0 weight % to about 6.0 weight%, about 5.5 weight %, about 5.0 weight %, or about 4.5 weight %; about4.5 weight % to about 6.0 weight %, about 5.5 weight %, or about 5.0weight %; about 5.0 weight % to about 6.0 weight %, or about 5.5 weight%; or about 5.5 weight % to about 6.0 weight %) of one or moresweetening agents (e.g., any one or more of the sweetening agentsdescribed herein); and a final total concentration of ash of about 0.15weight % to about 1.5 weight % (e.g., about 0.15 weight % to about 1.4weight %, about 1.3 weight %, about 1.2 weight %, about 1.1 weight %,about 1.0 weight %, about 0.9 weight %, about 0.8 weight %, about 0.6weight %, about 0.5 weight %, about 0.4 weight %, about 0.3 weight %, orabout 0.2 weight %; about 0.2 weight % to about 1.5 weight %, about 1.4weight %, about 1.3 weight %, about 1.2 weight %, about 1.1 weight %,about 1.0 weight %, about 0.9 weight %, about 0.8 weight %, about 0.6weight %, about 0.5 weight %, about 0.4 weight %, or about 0.3 weight %;about 0.3 weight % to about 1.5 weight %, about 1.4 weight %, about 1.3weight %, about 1.2 weight %, about 1.1 weight %, about 1.0 weight %,about 0.9 weight %, about 0.8 weight %, about 0.6 weight %, about 0.5weight %, or about 0.4 weight %; about 0.4 weight % to about 1.5 weight%, about 1.4 weight %, about 1.3 weight %, about 1.2 weight %, about 1.1weight %, about 1.0 weight %, about 0.9 weight %, about 0.8 weight %,about 0.6 weight %, or about 0.5 weight %; about 0.5 weight % to about1.5 weight %, about 1.4 weight %, about 1.3 weight %, about 1.2 weight%, about 1.1 weight %, about 1.0 weight %, about 0.9 weight %, about 0.8weight %, or about 0.6 weight %; about 0.6 weight % to about 1.5 weight%, about 1.4 weight %, about 1.3 weight %, about 1.2 weight %, about 1.1weight %, about 1.0 weight %, about 0.9 weight %, or about 0.8 weight %;about 0.8 weight % to about 1.4 weight %, about 1.3 weight %, about 1.2weight %, about 1.1 weight %, about 1.0 weight %, or about 0.9 weight %;about 0.9 weight % to about 1.5 weight %, about 1.4 weight %, about 1.3weight %, about 1.2 weight %, about 1.1 weight %, or about 1.0 weight %;about 1.0 weight % to about 1.5 weight %, about 1.4 weight %, about 1.3weight %, about 1.2 weight %, or about 1.1 weight %; about 1.1 weight %to about 1.5 weight %, about 1.4 weight %, about 1.3 weight %, or about1.2 weight %; about 1.2 weight % to about 1.5 weight %, about 1.4 weight%, or about 1.3 weight %; about 1.3 weight % to about 1.5 weight % orabout 1.4 weight %; or about 1.4 weight % to about 1.5 weight %), wherethe composition does not comprise an animal-derived component.

Also provided are compositions including: about 0.3 g/L to about 1.1 g/L(e.g., any of the subranges of about 0.3 g/L to about 1.1 g/L describedin the above paragraph) κ-casein protein (e.g., any of the κ-caseinproteins described herein); about 1.25 g/L to about 4.9 g/L (e.g., anyof the subranges of about 1.25 g/L to about 4.9 g/L described in theabove paragraph) β-casein protein (e.g., any of the β-casein proteinsdescribed herein); a final total concentration of one or more lipids(e.g., any of the one or more lipids described herein) of about 0 weight% to about 45 weight % (e.g., any of the subranges of about 0 weight %to about 45 weight % described in the above paragraph); a final totalconcentration of one or more flavor compounds (e.g., any of the one ormore flavor compounds described herein) of about 0.01 weight % to about6 weight % (e.g., any of the subranges of about 0.01 weight % to about 6weight % described in the above paragraph); a final total concentrationof about 0.1 weight % to about 6 weight % (e.g., any of the subranges ofabout 0.1 weight % to about 6 weight % described herein) of one or moresweetening agents (e.g., any one or more sweetening agents describedherein); and a final total concentration of ash (e.g., any of theexemplary ash described herein) of about 0.15 weight % to about 1.5weight % (e.g., any of the subranges of about 0.15 weight % to about 1.5weight % described in the above paragraph), where: the composition: doesnot include at least one component found in a mammal-produced milk;includes at least one component not present in a mammal-produced milk;and/or includes a higher or lower concentration of at least onecomponent as compared to the concentration of the at least one componentin a mammal-produced milk. In some examples of these compositions, thecomposition includes a higher concentration of at least one componentselected from the group of: calcium, phosphate, B complex vitamins,vitamin A, vitamin D, vitamin E, and vitamin K, as compared to theconcentration of the one or more components in a mammal-produced milk.In some embodiments of these compositions, the composition does notinclude at least one component found in a mammal-produced milk selectedfrom the group of: lactose, bacteria, mycobacteria, allergens, viruses,prions, yeast, growth hormones, leukocytes, antibiotics, heavy metals,immunoglobulins, lactoferrin, lactoperoxidase, and lipase. In someexamples of these compositions, the composition includes at least onecomponent not present in a mammal-produced milk selected from the groupof an artificial sweetener, a plant-derived lipid, a β-casein proteinthat is non-glycosylated or has a non-mammalian glycosylation pattern,and a κ-casein protein that is non-glycosylated or has a non-mammalianglycosylation pattern.

Also provided are compositions including: about 0.3 g/L to about 1.1 g/L(e.g., any of the subranges of about 0.3 g/L to about 1.1 g/L describedin this section) κ-casein protein (e.g., any of the κ-casein proteinsdescribed herein) that is unglycosylated or has a non-mammalianglycosylation pattern; about 1.25 g/L to about 4.9 g/L (e.g., any of thesubranges of about 1.25 g/L to about 4.9 g/L described in this section)β-casein protein (e.g., any of the β-casein proteins described herein)that is unglycosylated or has a non-mammalian glycosylation pattern; afinal total concentration of one or more lipids (e.g., any of the one ormore lipids described herein) of about 0 weight % to about 45 weight %(e.g., any of the subranges of about 0 weight % to about 45 weight %described in this section); a final total concentration of one or moreflavor compounds (e.g., any of the one or more flavor compoundsdescribed herein) of about 0.01 weight % to about 6 weight % (e.g., anyof the subranges of about 0.01 weight % to about 6 weight % described inthis section); a final total concentration of about 0.1 weight % toabout 6 weight % (e.g., any of the subranges of about 0.1 weight % toabout 6 weight % described in this section) of one or more sweeteningagents (e.g., any of the one or more sweetening agents describedherein); and a final total concentration of ash (e.g., any of the ashdescribed herein) of about 0.15 weight % to about 1.5 weight % (e.g.,any of the subranges of about 0.15 weight % to about 1.5 weight %described in this section).

Also provided are compositions including a micelle including a κ-caseinprotein (e.g., any of the κ-casein proteins described herein) and aβ-casein protein (e.g., any of the β-casein proteins described herein),where the micelle has a diameter of about 50 nm to about 350 nm (e.g.,any of the subranges of the diameter of a micelle described herein), andthe κ-casein protein and the β-casein protein are unglycosylated or havea non-mammalian glycosylation pattern. In some embodiments, thecomposition includes a final concentration of micelles of about 2.0weight % to about 6 weight % (e.g., about 2.0 weight % to about 5.5weight %, about 5.0 weight %, about 4.5 weight %, about 4.0 weight %,about 3.5 weight %, about 3.0 weight %, or about 2.5 weight %; about 2.5weight % to about 6.0 weight %, about 5.5 weight %, about 5.0 weight %,about 4.5 weight %, about 4.0 weight %, about 3.5 weight %, or about 3.0weight %; about 3.0 weight % to about 6.0 weight %, about 5.5 weight %,about 5.0 weight %, about 4.5 weight %, about 4.0 weight %, or about 3.5weight %; about 3.5 weight % to about 6.0 weight %, about 5.5 weight %,about 5.0 weight %, about 4.5 weight %, about 4.0 weight %, or about 3.5weight %; about 3.5 weight % to about 6.0 weight %, about 5.5 weight %,about 5.0 weight %, about 4.5 weight %, or about 4.0 weight %; about 4.5weight % to about 6.0 weight %, about 5.5 weight %, about 5.0 weight %,about 4.5 weight %, or about 4.0 weight %; about 4.0 weight % to about6.0 weight %, about 5.5 weight %, about 5.0 weight %, or about 4.5weight %; about 4.5 weight % to about 5.5 weight %, or about 5.0 weight%; about 5.0 weight % to about 6.0 weight % or 5.5 weight %; or about5.5 weight % to about 6.0 weight %). In some embodiments of thesecompositions, the ratio of the β-casein protein to the κ-casein proteinin the micelle is about 2.0:1 to about 5.5:1 (e.g., any of the subrangesof the ratios about 2.0:1 to about 5.5:1 described for the micelleherein). In some embodiments, these compositions further include: afinal total concentration of one or more lipids (e.g., any of the one ormore lipids described herein) of about 0 weight % to about 45 weight %(e.g., any of the subranges of about 0 weight % to about 45 weightpercent described in this section); a final total concentration of oneor more flavor compounds (e.g., any of the one or more flavor compoundsdescribed herein) of about 0.01 weight % to about 6 weight % (e.g., anyof the subranges of 0.01 weight % to about 6 weight % described in thissection); a final total concentration of about 0.1 weight % to about 6weight % (e.g., any of the subranges of about 0.1 weight % to about 6weight % described in this section) of one or more sweetening agents(e.g., any one or more of the sweetening agents described herein); and afinal total concentration of ash (e.g., any of the ash described herein)of about 0.15 weight % to about 1.5 weight % (e.g., any of the subrangesof about 0.15 weight % to about 1.5 weight % described in this section).

In some embodiments of any of the compositions described herein, the oneor more lipids are selected from the group consisting of: sunflower oil,coconut oil, tributyrin, mono- and di-glycerides, free fatty acids, andphospholipids. Some examples of any of the compositions described hereinfurther include one or more of: a final concentration of sunflower oilof about 1 weight % to about 28 weight % (e.g., about 1 weight % toabout 26 weight %, about 24 weight %, about 22 weight %, about 20 weight%, about 18 weight %, about 16 weight %, about 14 weight %, about 12weight %, about 10 weight %, about 8 weight %, about 6 weight %, about 4weight %, or about 2 weight %; about 2 weight % to about 28 weight %,about 26 weight %, about 24 weight %, about 22 weight %, about 20 weight%, about 18 weight %, about 16 weight %, about 14 weight %, about 12weight %, about 10 weight %, about 8 weight %, about 6 weight %, orabout 4 weight %; about 4 weight % to about 28 weight %, about 26 weight%, about 24 weight %, about 22 weight %, about 20 weight %, about 18weight %, about 16 weight %, about 14 weight %, about 12 weight %, about10 weight %, about 8 weight %, or about 6 weight %; about 6 weight % toabout 28 weight %, about 26 weight %, about 24 weight %, about 22 weight%, about 20 weight %, about 18 weight %, about 16 weight %, about 14weight %, about 12 weight %, about 10 weight %, or about 8 weight %;about 8 weight % to about 28 weight %, about 26 weight %, about 24weight %, about 22 weight %, about 20 weight %, about 18 weight %, about16 weight %, about 14 weight %, about 12 weight %, or about 10 weight %;about 10 weight % to about 28 weight %, about 26 weight %, about 24weight %, about 22 weight %, about 20 weight %, about 18 weight %, about16 weight %, about 14 weight %, or about 12 weight %; about 12 weight %to about 28 weight %, about 26 weight %, about 24 weight %, about 22weight %, about 20 weight %, about 18 weight %, about 16 weight %, orabout 14 weight %; about 14 weight % to about 28 weight %, about 26weight %, about 24 weight %, about 22 weight %, about 20 weight %, about18 weight %, or about 16 weight %; about 16 weight % to about 28 weight%, about 26 weight %, about 24 weight %, about 22 weight %, about 20weight %, about 18 weight %; about 18 weight % to about 28 weight %,about 26 weight %, about 24 weight %, about 22 weight %, or about 20weight %; about 20 weight % to about 28 weight %, about 26 weight %,about 24 weight %, about 22 weight %; about 22 weight % to about 28weight %, about 26 weight %, about 24 weight %; about 24 weight % toabout 28 weight % or about 26 weight %; or about 28 weight % to about 30weight %); a final concentration of coconut oil of about 0.5 weight % toabout 14 weight % (e.g., about 0.5 weight % to about 12 weight %, about10 weight %, about 8 weight %, about 6 weight %, about 4 weight %, about2 weight %, or about 1 weight %; about 1 weight % to about 14 weight %,about 12 weight %, about 10 weight %, about 8 weight %, about 6 weight%, about 4 weight %, or about 2 weight %; about 2 weight % to about 12weight %, about 10 weight %, about 8 weight %, about 6 weight %, orabout 4 weight %; about 4 weight % to about 14 weight %, about 12 weight%, about 10 weight %, about 8 weight %, or about 6 weight %; about 6weight % to about 14 weight %, about 12 weight %, about 10 weight %, orabout 8 weight %; about 8 weight % to about 14 weight %, about 12 weight%, or about 10 weight %; about 10 weight % to about 14 weight % or 12weight %; or about 12 weight % to about 14 weight %); a finalconcentration of tributyrin of about 0.05 weight to about 1.0 weight %(e.g., between about 0.05 weight % to about 0.9 weight %, about 0.8weight %, about 0.7 weight %, about 0.6 weight %, about 0.5 weight %,about 0.4 weight %, about 0.3 weight %, or about 0.2 weight %; 0.1weight % to about 1.0 weight %, about 0.9 weight %, about 0.8 weight %,about 0.7 weight %, about 0.6 weight %, about 0.5 weight %, about 0.4weight %, about 0.3 weight %, or about 0.2 weight %; about 0.2 weight %to about 1.0 weight %, about 0.9 weight %, about 0.8 weight %, about 0.7weight %, about 0.6 weight %, about 0.5 weight %, or about 0.4 weight %;about 0.4 weight % to about 1.0 weight %, about 0.9 weight %, about 0.8weight %, about 0.7 weight %, about 0.6 weight %, or about 0.5 weight %;about 0.5 weight % to about 1.0 weight %, about 0.9 weight %, about 0.8weight %, about 0.7 weight %, or about 0.6 weight %; about 0.6 weight %to about 1.0 weight %, about 0.9 weight %, about 0.8 weight %, or about0.7 weight %; about 0.7 weight % to about 1.0 weight %, about 0.9 weight%, or about 0.8 weight %; about 0.8 weight % to about 1.0 weight % orabout 0.9 weight %; or about 0.9 weight % to about 1.0 weight %); afinal total concentration of monoglycerides and diglycerides (e.g., anyone or more of the monoglycerides or diglycerides described herein) ofabout 0.08 weight % to about 1.2 weight % (e.g., 0.08 weight % to about1.0 weight %, about 0.8 weight %, about 0.6 weight %, about 0.4 weight%, or about 0.2 weight %; about 0.2 weight % to about 1.2 weight %,about 1.0 weight %, about 0.8 weight %, about 0.6 weight %, or about 0.4weight %; about 0.4 weight % to about 1.2 weight %, about 1.0 weight %,about 0.8 weight %, or about 0.6 weight %; about 0.6 weight % to about1.2 weight %, about 1.0 weight %, or about 0.8 weight %; about 0.8weight % to about 1.2 weight % or about 1.0 weight %; or about 1.0weight % to about 1.2 weight %); and a final total concentration of freefatty acids of about 0.02 weight % to about 0.28 weight %; and a finaltotal concentration of phospholipids (e.g., any one or more of thephospholipids described herein) of about 0.02 weight % to about 0.3weight % (e.g., about 0.02 weight % to about 0.25 weight %, about 0.20weight %, about 0.15 weight %, or about 0.10 weight %; about 0.05 weight% to about 0.3 weight %, about 0.25 weight %, about 0.20 weight %, about0.15 weight %, or about 0.10 weight %; about 0.10 weight % to about 0.30weight %, about 0.25 weight %, about 0.20 weight %, or about 0.15 weight%; about 0.15 weight % to about 0.30 weight %, about 0.25 weight %, orabout 0.20 weight %; about 0.20 weight % to about 0.30 weight % or about0.25 weight %; or about 0.25 weight % to about 0.30 weight %).

In some embodiments of any of the compositions, the free fatty acidsinclude at least one (e.g., two, three, or four) fatty acid selectedfrom the group of: butyric acid, caproic acid, caprylic acid, and capricacid. In some embodiments of any of the compositions, the phospholipidsare soy lecithin phospholipids, sunflower lecithin phospholipids, cottonlecithin phospholipids, or rapeseed lecithin phospholipids. In someexamples of any of the compositions described herein, the flavorcompounds include at least one flavor compound selected from the groupof: δ-decalactone, ethyl butyrate, 2-furyl methyl ketone,2,3-pentanedione, γ-undecalactone, and δ-undecalactone. In someembodiments of any of the compositions described herein, the one or moresweetening agents is a saccharide (e.g., glucose, mannose, maltose,fructose, galactose, lactose, sucrose, monatin, or tagatose). In someexamples of any of the compositions described herein, the one or moresweetening agents is an artificial sweetener (e.g., stevia, aspartame,cyclamate, saccharin, sucralose, mogrosides, brazzein, curculin,erythritol, glycyrrhizin, inulin, isomalt, lacititol, mabinlin,malititol, mannitol, miraculin, monatin, monelin, osladin, pentadin,sorbitol, thaumatin, xylitol, acesulfame potassium, advantame, alitame,aspartame-acesulfame, sodium cyclamate, dulcin, glucin, neohesperidindihyrdochalcone, neotame, or P-4000).

In some examples of any of the compositions described herein, the ashincludes one or more (e.g., two, three, four, five, or six) of: calcium,phosphorus, potassium, sodium, citrate, and chloride. In someembodiments of any of the compositions described herein, the ashcomprises one or more (e.g., two or three) of CaCl₂, KH₂PO₄, and Na₃citrate. Some embodiments of the compositions described herein include:a final concentration of CaCl₂ of about 0.05 g/L to about 0.2 g/L (e.g.,about 0.05 g/L to about 0.15 g/L, about 0.05 g/L to about 0.10 g/L,about 0.10 g/L to about 0.20 g/L, about 0.10 g/L to about 0.15 g/L, orabout 0.15 g/L to about 0.2 g/L); a final concentration of KH₂PO₄ ofabout 0.2 g/L to about 0.4 g/L (e.g., about 0.2 g/L to about 0.35 g/L,about 0.2 g/L to about 0.30 g/L, about 0.2 g/L to about 0.25 g/L, about0.25 g/L to about 0.4 g/L, about 0.25 g/L to about 0.30 g/L, about 0.30g/L to about 0.40 g/L, or about 0.30 g/L to about 0.35 g/L, or about0.35 g/L to about 0.40 g/L); and/or a final concentration of Na₃ citrateof about 0.1 g/L to about 0.3 g/L (e.g., 0.1 g/L to about 0.25 g/L,about 0.1 g/L to about 0.20 g/L, about 0.1 g/L to about 0.15 g/L, about0.15 g/L to about 0.30 g/L, about 0.15 g/L to about 0.25 g/L, about 0.15g/L to about 0.20 g/L, about 0.20 g/L to about 0.30 g/L, about 0.20 g/Lto about 0.25 g/L, or about 0.25 g/L to about 0.30 g/L).

In any of the composition described herein, the κ-casein protein can bea cow, human, sheep, goat, buffalo, camel, horse, donkey, lemur, panda,guinea pig, squirrel, bear, macaque, gorilla, chimpanzee, mountain goat,monkey, ape, cat, dog, wallaby, rat, mouse, elephant, opossum, rabbit,whale, baboons, gibbons, orangutan, mandrill, pig, wolf, fox, lion,tiger, echidna, or woolly mammoth κ-casein protein. In any of thecompositions described herein, the β-casein protein can be a cow, human,sheep, goat, buffalo, camel, horse, donkey, lemur, panda, guinea pig,squirrel, bear, macaque, gorilla, chimpanzee, mountain goat, monkey,ape, cat, dog, wallaby, rat, mouse, elephant, opossum, rabbit, whale,baboons, gibbons, orangutan, mandrill, pig, wolf, fox, lion, tiger,echidna, or woolly mammoth β-casein protein.

In some examples of any of the compositions described herein can furtherinclude: a final concentration of α-lactalbumin protein (e.g., any ofthe α-lactalbumin proteins described herein) of about 0.4 weight % toabout 2.5 weight % (e.g., about 0.4 weight % to about 2.0 weight %,about 1.5 weight %, or about 1.0 weight %; about 1.0 weight % to about2.5 weight %, about 2.0 weight %, or about 1.5 weight %, about 1.5weight % to about 2.5 weight % or 2.0 weight %; or about 2.0 weight % toabout 2.5 weight %), and/or a final concentration of β-lactoglobulinprotein (e.g., any of the β-lactoglobulin proteins described herein) ofabout 2.5 weight % to about 4.5 weight %. In some embodiments of any ofthe compositions described herein, the α-lactalbumin protein can be acow, human, sheep, goat, buffalo, camel, horse, donkey, lemur, panda,guinea pig, squirrel, bear, macaque, gorilla, chimpanzee, mountain goat,monkey, ape, cat, dog, wallaby, rat, mouse, elephant, opossum, rabbit,whale, baboons, gibbons, orangutan, mandrill, pig, wolf, fox, lion,tiger, echidna, or woolly mammoth α-lactalbumin protein. In someembodiments of any of the compositions described herein, theβ-lactoglobulin protein can be a cow, human, sheep, goat, buffalo,camel, horse, donkey, lemur, panda, guinea pig, squirrel, bear, macaque,gorilla, chimpanzee, mountain goat, monkey, ape, cat, dog, wallaby, rat,mouse, elephant, opossum, rabbit, whale, baboons, gibbons, orangutan,mandrill, pig, wolf, fox, lion, tiger, echidna, or woolly mammothβ-lactoglobulin protein.

Some embodiments of any of the compositions described herein furtherinclude: a final concentration of α-S1-casein protein (e.g., any of theα-S1-casein proteins described herein) of about 11 weight % to about 16weight % (e.g., about 11 weight % to about 15 weight %, about 14 weight%, about 13 weight %, or about 12 weight %; about 12 weight % to about16 weight %, about 15 weight %, about 14 weight %, or about 13 weight %;about 13 weight % to about 16 weight %, about 15 weight %, or about 14weight %; about 14 weight % to about 16 weight % or 15 weight %; orabout 15 weight % to about 16 weight %); and/or a final concentration ofα-S2-casein protein (e.g., any of the α-S2-casein proteins describedherein) of about 2 weight % to about 5 weight % (e.g., about 2 weight %to about 4.5 weight %, about 4.0 weight %, about 3.5 weight %, about 3.0weight %, or about 2.5 weight %; about 2.5 weight % to about 5.0 weight%, about 4.5 weight %, about 4.0 weight %, about 3.5 weight %, or about3.0 weight %; about 3.0 weight % to about 5.0 weight %, about 4.5 weight%, about 4.0 weight %, or about 3.5 weight %; about 3.5 weight % toabout 5 weight %, about 4.5 weight %, or about 4.0 weight %; about 4.0weight % to about 5.0 weight % or 4.5 weight %; or about 4.5 weight % toabout 5.0 weight %).

In some examples of any of the compositions described herein, theα-S1-casein protein can be a cow, human, sheep, goat, buffalo, camel,horse, donkey, lemur, panda, guinea pig, squirrel, bear, macaque,gorilla, chimpanzee, mountain goat, monkey, ape, cat, dog, wallaby, rat,mouse, elephant, opossum, rabbit, whale, baboons, gibbons, orangutan,mandrill, pig, wolf, fox, lion, tiger, echidna, or woolly mammothα-S1-casein protein; and/or the α-S2-casein protein can be a cow, human,sheep, goat, buffalo, camel, horse, donkey, lemur, panda, guinea pig,squirrel, bear, macaque, gorilla, chimpanzee, mountain goat, monkey,ape, cat, dog, wallaby, rat, mouse, elephant, opossum, rabbit, whale,baboons, gibbons, orangutan, mandrill, pig, wolf, fox, lion, tiger,echidna, or woolly mammoth α-S2-casein protein.

Some examples of any of the compositions described herein furtherinclude one or more (e.g., two or three) of serum albumin (e.g., any ofthe serum albumin proteins described herein), lactoferrin (e.g., any ofthe lactoferrin proteins described herein), and transferrin (e.g., anyof the transferrin proteins described herein). In some examples of anyof the compositions described herein, the serum albumin can be a cow,human, sheep, goat, buffalo, camel, horse, donkey, lemur, panda, guineapig, squirrel, bear, macaque, gorilla, chimpanzee, mountain goat,monkey, ape, cat, dog, wallaby, rat, mouse, elephant, opossum, rabbit,whale, baboons, gibbons, orangutan, mandrill, pig, wolf, fox, lion,tiger, echidna, or woolly mammoth serum albumin; the lactoferrin can bea cow, human, sheep, goat, buffalo, camel, horse, donkey, lemur, panda,guinea pig, squirrel, bear, macaque, gorilla, chimpanzee, mountain goat,monkey, ape, cat, dog, wallaby, rat, mouse, elephant, opossum, rabbit,whale, baboons, gibbons, orangutan, mandrill, pig, wolf, fox, lion,tiger, echidna, or woolly mammoth lactoferrin; and/or the transferrincan be a cow, human, sheep, goat, buffalo, camel, horse, donkey, lemur,panda, guinea pig, squirrel, bear, macaque, gorilla, chimpanzee,mountain goat, monkey, ape, cat, dog, wallaby, rat, mouse, elephant,opossum, rabbit, whale, baboons, gibbons, orangutan, mandrill, pig,wolf, fox, lion, tiger, echidna, or woolly mammoth transferrin protein.

In some examples of any of the compositions described herein, thecomposition further includes one or more color balancing agents (e.g.,any of the coloring agents described herein, e.g., (3-carotene orannatto).

Any of the compositions described herein can have a pH of about 6.2 toabout 7.2 (e.g., about 6.2 to about 7.0, about 6.2 to about 6.8, about6.2 to about 6.6, about 6.2 to about 6.4, about 6.4 to about 7.2, about6.4 to about 7.0, about 6.4 to about 6.8, about 6.4 to about 6.6, about6.6 to about 7.2, about 6.6 to about 7.0, about 6.6 to about 6.8, about6.8 to about 7.2, about 6.8 to about 7.0, or about 7.0 to about 7.2).

In various embodiments, the milk protein components comprise about 0.5%about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about4%, about 4.5%, about 5%, about 6% milk protein by dry weight or totalweight. In some embodiments, the compositions can comprise about0.5-20.5%, about 1-2%, about 2-3%, or about 4-10% protein by dry weightor total weight. In particular embodiments, the compositions cancomprise about 10-15% protein by dry weight or total weight.

A wide range of caseins including casein with substantial homology tothe wildtype casein, variants, mutants of casein are expressed andincorporated as a component of milk protein.

Dry Compositions

Also provided are powder compositions including: a final concentrationof κ-casein protein (e.g., any of the α-casein proteins describedherein) of about 3.6 weight % to about 5.4 weight % (e.g., about 3.6weight % to about 5.2 weight %, about 5.0 weight %, about 4.8 weight %,about 4.6 weight %, about 4.4 weight %, about 4.2 weight %, about 4.0weight %, or about 3.8 weight %; about 3.8 weight % to about 5.4 weight%, about 5.2 weight %, about 5.0 weight %, about 4.8 weight %, about 4.6weight %, about 4.4 weight %, about 4.2 weight %, or about 4.0 weight %;about 4.0 weight % to about 5.4 weight %, about 5.2 weight %, about 5.0weight %, about 4.8 weight %, about 4.6 weight %, about 4.4 weight %, orabout 4.2 weight %; about 4.2 weight % to about 5.2 weight %, about 5.2weight %, about 5.0 weight %, about 4.8 weight %, about 4.6 weight %, orabout 4.4 weight %; about 4.8 weight % to about 5.4 weight %, about 5.2weight %, or about 5.0 weight %; about 5.0 weight % to about 5.4 weight% or about 5.2 weight %; or about 5.2 weight % to about 5.4 weight %); afinal concentration of β-casein protein (e.g., any of the β-caseinproteins described herein) of about 16.3 weight % to about 24.5 weight%; 16.3 weight % to about 22 weight %, about 20 weight %, or about 18weight %; about 18 weight % to about 24.5 weight %, about 22 weight %,or about 20 weight %; about 20 weight % to about 24.5 weight % to about22 weight %; or about 22 weight % to about 24.5 weight %); a finalconcentration of a sweetening agent (e.g., any one or more of thesweetening agents described herein) of about 35 weight % to about 40weight % (e.g., about 35 weight % to about 39 weight %, about 38 weight%, about 37 weight %, or about 36 weight %; about 36 weight % to about40 weight %, about 39 weight %, about 38 weight %, or about 37 weight %;about 37 weight % to about 40 weight %, about 39 weight %, or about 38weight %; about 38 weight % to about 40 weight % or 39 weight %; orabout 39 weight % to about 40 weight %); a final concentration of one ormore lipids (e.g., any of the one or more lipids described herein) ofabout 25 weight % to about 30 weight % (e.g., about 25 weight % to about29 weight %, about 28 weight %, about 27 weight %, or about 26 weight %;about 26 weight % to about 30 weight %, about 29 weight %, about 28weight %, or about 27 weight %; about 27 weight % to about 30 weight %,about 29 weight %, or about 28 weight %; about 28 weight % to about 30weight % or about 29 weight %; or about 29 weight % to about 30 weight%); a final concentration of ash (e.g., any of the ash described herein)of about 5 weight % to about 7 weight % (e.g., about 5 weight % to about6.5 weight %, about 6.0 weight %, or about 5.5 weight %; about 5.5weight % to about 7.0 weight %, about 6.5 weight %, or about 6.0 weight%; about 6.0 weight % to about 7.0 weight % or about 6.5 weight %; orabout 6.5 weight % to about 7.0 weight %); and a final concentration ofwater of about 2 weight % to about 5 weight % (e.g., about 2 weight % toabout 4 weight % or about 3 weight %; about 3 weight % to about 5 weight% or about 4 weight %; or about 4 weight % to about 5 weight %), wherethe κ-casein protein is an unglycosylated and/or has a non-mammalianglycosylation pattern, and/or the β-casein protein is an unglycosylatedand/or has a non-mammalian glycosylation pattern.

Any of the powder compositions can contain any of the componentsdescribed in any of the compositions described herein (e.g., one or moreof any of the color matching agents, α-S1-casein proteins, α-S2-caseinproteins, α-lactalbumin proteins, β-lactoglobulin proteins, lactoferrinproteins, transferrin proteins, and serum albumin protein describedherein at any of the concentrations described herein for each component,respectively).

Supplemented Milk Compositions

Also provided herein are compositions including: a mammalian-producedmilk or a processed mammal-produced milk; and one or more (e.g., two orthree) of a κ-casein protein that is unglycosylated or has annon-mammalian glycosylation pattern; a β-casein protein that isunglycosylated or has an non-mammalian glycosylation pattern; or amicelle including a κ-casein protein that is unglycosylated or has annon-mammalian glycosylation pattern and a β-casein protein that isunglycosylated or has an non-mammalian glycosylation pattern.

In some examples, the composition includes a mammal-produced milk or aprocessed mammalian-produced milk and a κ-casein protein that isunglycosylated or has a non-mammalian glycosylation pattern. In someexamples, the composition includes a mammal-produced milk or a processedmammalian-produced milk and a β-casein protein that is unglycosylated orhas a non-mammalian glycosylation pattern. In other examples, thecomposition includes a mammal-produced milk or a processedmammalian-produced milk and a micelle including a κ-casein protein thatis unglycosylated or has a non-mammalian glycosylation pattern and aβ-casein protein that is unglycosylated or has a non-mammalianglycosylation pattern.

In some examples, the final concentration of the κ-casein protein thatis unglycosylated or has a non-mammalian glycosylation pattern or thefinal concentration of the β-casein protein that is unglycosylated orhas a non-mammalian glycosylation pattern in the composition is: 0.02weight % to about 3.0 weight %, about 2.8 weight %, about 2.6 weight %,about 2.4 weight %, about 2.2 weight %, about 2.0 weight %, about 1.8weight %, about 1.6 weight %, about 1.4 weight %, about 1.2 weight %,about 1.0 weight %, about 0.8 weight %, about 0.6 weight %, about 0.4weight %, about 0.2 weight %, or about 0.1 weight %; about 0.1 weight %to about 3.0 weight %, about 2.8 weight %, about 2.6 weight %, about 2.4weight %, about 2.2 weight %, about 2.0 weight %, about 1.8 weight %,about 1.6 weight %, about 1.4 weight %, about 1.2 weight %, about 1.0weight %, about 0.8 weight %, about 0.6 weight %, about 0.4 weight %, orabout 0.2 weight %; about 0.2 weight % to about 3.0 weight %, about 2.8weight %, about 2.6 weight %, about 2.4 weight %, about 2.2 weight %,about 2.0 weight %, about 1.8 weight %, about 1.6 weight %, about 1.4weight %, about 1.2 weight %, about 1.0 weight %, about 0.8 weight %,about 0.6 weight %, or about 0.4 weight %; about 0.8 weight % to about3.0 weight %, about 2.8 weight %, about 2.6 weight %, about 2.4 weight%, about 2.2 weight %, about 2.0 weight %, about 1.8 weight %, about 1.6weight %, about 1.4 weight %, about 1.2 weight %, or about 1.0 weight %;about 1.0 weight % to about 3.0 weight %, about 2.8 weight %, about 2.6weight %, about 2.4 weight %, about 2.2 weight %, about 2.0 weight %,about 1.8 weight %, about 1.6 weight %, about 1.4 weight %, or about 1.2weight %; about 1.2 weight % to about 3.0 weight %, about 2.8 weight %,about 2.6 weight %, about 2.4 weight %, about 2.2 weight %, about 2.0weight %, about 1.8 weight %, about 1.6 weight %, or about 1.4 weight %;about 1.4 weight % to about 3.0 weight %, about 2.8 weight %, about 2.6weight %, about 2.4 weight %, about 2.2 weight %, about 2.0 weight %,about 1.8 weight %, or about 1.6 weight %; about 1.6 weight % to about3.0 weight %, about 2.8 weight %, about 2.6 weight %, about 2.4 weight%, about 2.2 weight %, about 2.0 weight %, or about 1.8 weight %; about1.8 weight % to about 3.0 weight %, about 2.8 weight %, about 2.6 weight%, about 2.4 weight %, about 2.2 weight %, or about 2.0 weight %; about2.0 weight % to about 3.0 weight %, about 2.8 weight %, about 2.6 weight%, about 2.4 weight %, or about 2.2 weight %; about 2.2 weight % toabout 3.0 weight %, about 2.8 weight %, about 2.6 weight %, or about 2.4weight %; about 2.4 weight % to about 3.0 weight %, about 2.8 weight %,or about 2.6 weight %; about 2.6 weight % to about 3.0 weight % or about2.8 weight %; or about 2.8 weight % to about 3.0 weight % (of the finalcomposition).

In some compositions, the final concentration of the κ-casein proteinthat is unglycosylated and/or has a non-mammalian glycosylation patternin the composition is about 0.02 weight % to about 0.6 weight % (e.g.,about 0.02 weight % to about 0.5 weight %, about 0.02 weight % to about0.4 weight %, about 0.02 weight % to about 0.3 weight %, about 0.02weight % to about 0.2 weight %, about 0.02 weight % to about 0.1 weight%, about 0.1 weight % to about 0.5 weight %, about 0.1 weight %, toabout 0.4 weight %, about 0.1 weight % to about 0.3 weight %, about 0.1weight % to about 0.2 weight %, about 0.2 weight % to about 0.5 weight%, about 0.2 weight % to about 0.4 weight %, about 0.2 weight % to about0.3 weight %, about 0.3 weight % to about 0.5 weight %, about 0.3 weight% to about 0.4 weight %, or about 0.4 weight % to about 0.5 weight %);and the final concentration of β-casein that is unglycosylated and/orhas a non-mammalian glycosylation pattern in the composition is about0.02 weight % to about 4.0 weight %, about 3.8 weight %, about 3.6weight %, about 3.4 weight %, about 3.2 weight %, about 3.0 weight %,about 2.8 weight %, about 2.6 weight %, about 2.4 weight %, about 2.2weight %, about 2.0 weight %, about 1.8 weight %, about 1.6 weight %,about 1.4 weight %, about 1.2 weight %, about 1.0 weight %, about 0.8weight %, about 0.6 weight %, about 0.4 weight %, or about 0.2 weight %;about 0.2 weight % to about 4.0 weight %, about 3.8 weight %, about 3.6weight %, about 3.4 weight %, about 3.2 weight %, about 3.0 weight %,about 2.8 weight %, about 2.6 weight %, about 2.4 weight %, about 2.2weight %, about 2.0 weight %, about 1.8 weight %, about 1.6 weight %,about 1.4 weight %, about 1.2 weight %, about 1.0 weight %, about 0.8weight %, about 0.6 weight %, or about 0.4 weight %; about 0.4 weight %to about 4.0 weight %, about 3.8 weight %, about 3.6 weight %, about 3.4weight %, about 3.2 weight %, about 3.0 weight %, about 2.8 weight %,about 2.6 weight %, about 2.4 weight %, about 2.2 weight %, about 2.0weight %, about 1.8 weight %, about 1.6 weight %, about 1.4 weight %,about 1.2 weight %, about 1.0 weight %, about 0.8 weight %, or about 0.6weight %; about 0.6 weight % to about 4.0 weight %, about 3.8 weight %,about 3.6 weight %, about 3.4 weight %, about 3.2 weight %, about 3.0weight %, about 2.8 weight %, about 2.6 weight %, about 2.4 weight %,about 2.2 weight %, about 2.0 weight %, about 1.8 weight %, about 1.6weight %, about 1.4 weight %, about 1.2 weight %, about 1.0 weight %, orabout 0.8 weight %; about 0.8 weight % to about 4.0 weight %, about 3.8weight %, about 3.6 weight %, about 3.4 weight %, about 3.2 weight %,about 3.0 weight %, about 2.8 weight %, about 2.6 weight %, about 2.4weight %, about 2.2 weight %, about 2.0 weight %, about 1.8 weight %,about 1.6 weight %, about 1.4 weight %, about 1.2 weight %, or about 1.0weight %; about 1.0 weight % to about 4.0 weight %, about 3.8 weight %,about 3.6 weight %, about 3.4 weight %, about 3.2 weight %, about 3.0weight %, about 2.8 weight %, about 2.6 weight %, about 2.4 weight %,about 2.2 weight %, about 2.0 weight %, about 1.8 weight %, about 1.6weight %, about 1.4 weight %, or about 1.2 weight %; about 1.2 weight %to about 4.0 weight %, about 3.8 weight %, about 3.6 weight %, about 3.4weight %, about 3.2 weight %, about 3.0 weight %, about 2.8 weight %,about 2.6 weight %, about 2.4 weight %, about 2.2 weight %, about 2.0weight %, about 1.8 weight %, about 1.6 weight %, or about 1.4 weight %;about 1.4 weight % to about 4.0 weight %, about 3.8 weight %, about 3.6weight %, about 3.4 weight %, about 3.2 weight %, about 3.0 weight %,about 2.8 weight %, about 2.6 weight %, about 2.4 weight %, about 2.2weight %, about 2.0 weight %, about 1.8 weight %, or about 1.6 weight %;about 1.6 weight % to about 4.0 weight %, about 3.8 weight %, about 3.6weight %, about 3.4 weight %, about 3.2 weight %, about 3.0 weight %,about 2.8 weight %, about 2.6 weight %, about 2.4 weight %, about 2.2weight %, about 2.0 weight %, or about 1.8 weight %; about 1.8 weight %to about 4.0 weight %, about 3.8 weight %, about 3.6 weight %, about 3.4weight %, about 3.2 weight %, about 3.0 weight %, about 2.8 weight %,about 2.6 weight %, about 2.4 weight %, about 2.2 weight %, or about 2.0weight %; about 1.8 weight % to about 4.0 weight %, about 3.8 weight %,about 3.6 weight %, about 3.4 weight %, about 3.2 weight %, about 3.0weight %, about 2.8 weight %, about 2.6 weight %, about 2.4 weight %,about 2.2 weight %, or about 2.0 weight %; about 2.0 weight % to about4.0 weight %, about 3.8 weight %, about 3.6 weight %, about 3.4 weight%, about 3.2 weight %, about 3.0 weight %, about 2.8 weight %, about 2.6weight %, about 2.4 weight %, or about 2.2 weight %; about 2.2 weight %to about 4.0 weight %, about 3.8 weight %, about 3.6 weight %, about 3.4weight %, about 3.2 weight %, about 3.0 weight %, about 2.8 weight %,about 2.6 weight %, or about 2.4 weight %; about 2.4 weight % to about4.0 weight %, about 3.8 weight %, about 3.6 weight %, about 3.4 weight%, about 3.2 weight %, about 3.0 weight %, about 2.8 weight %, or about2.6 weight %; about 2.6 weight % to about 4.0 weight %, about 3.8 weight%, about 3.6 weight %, about 3.4 weight %, about 3.2 weight %, about 3.0weight %, or about 2.8 weight %; about 2.8 weight % to about 4.0 weight%, about 3.8 weight %, about 3.6 weight %, about 3.4 weight %, about 3.2weight %, or about 3.0 weight %; about 3.0 weight % to about 4.0 weight%, about 3.8 weight %, about 3.6 weight %, about 3.4 weight %, or about3.2 weight %; about 3.2 weight % to about 4.0 weight %, about 3.8 weight%, about 3.6 weight %, or about 3.4 weight %; about 3.4 weight % toabout 4.0 weight %, about 3.8 weight %, or about 3.6 weight %; about 3.6weight % to about 4.0 weight % or about 3.8 weight %; or about 3.8weight % to about 4.0 weight %.

In some examples, the final concentration of micelles including aκ-casein protein that is unglycosylated or has an non-mammalianglycosylation pattern and a (β-casein protein that is unglycosylated orhas an non-mammalian glycosylation pattern in the composition is: 0.02weight % to about 3.0 weight %, about 2.8 weight %, about 2.6 weight %,about 2.4 weight %, about 2.2 weight %, about 2.0 weight %, about 1.8weight %, about 1.6 weight %, about 1.4 weight %, about 1.2 weight %,about 1.0 weight %, about 0.8 weight %, about 0.6 weight %, about 0.4weight %, about 0.2 weight %, or about 0.1 weight %; about 0.1 weight %to about 3.0 weight %, about 2.8 weight %, about 2.6 weight %, about 2.4weight %, about 2.2 weight %, about 2.0 weight %, about 1.8 weight %,about 1.6 weight %, about 1.4 weight %, about 1.2 weight %, about 1.0weight %, about 0.8 weight %, about 0.6 weight %, about 0.4 weight %, orabout 0.2 weight %; about 0.2 weight % to about 3.0 weight %, about 2.8weight %, about 2.6 weight %, about 2.4 weight %, about 2.2 weight %,about 2.0 weight %, about 1.8 weight %, about 1.6 weight %, about 1.4weight %, about 1.2 weight %, about 1.0 weight %, about 0.8 weight %,about 0.6 weight %, or about 0.4 weight %; about 0.8 weight % to about3.0 weight %, about 2.8 weight %, about 2.6 weight %, about 2.4 weight%, about 2.2 weight %, about 2.0 weight %, about 1.8 weight %, about 1.6weight %, about 1.4 weight %, about 1.2 weight %, or about 1.0 weight %;about 1.0 weight % to about 3.0 weight %, about 2.8 weight %, about 2.6weight %, about 2.4 weight %, about 2.2 weight %, about 2.0 weight %,about 1.8 weight %, about 1.6 weight %, about 1.4 weight %, or about 1.2weight %; about 1.2 weight % to about 3.0 weight %, about 2.8 weight %,about 2.6 weight %, about 2.4 weight %, about 2.2 weight %, about 2.0weight %, about 1.8 weight %, about 1.6 weight %, or about 1.4 weight %;about 1.4 weight % to about 3.0 weight %, about 2.8 weight %, about 2.6weight %, about 2.4 weight %, about 2.2 weight %, about 2.0 weight %,about 1.8 weight %, or about 1.6 weight %; about 1.6 weight % to about3.0 weight %, about 2.8 weight %, about 2.6 weight %, about 2.4 weight%, about 2.2 weight %, about 2.0 weight %, or about 1.8 weight %; about1.8 weight % to about 3.0 weight %, about 2.8 weight %, about 2.6 weight%, about 2.4 weight %, about 2.2 weight %, or about 2.0 weight %; about2.0 weight % to about 3.0 weight %, about 2.8 weight %, about 2.6 weight%, about 2.4 weight %, or about 2.2 weight %; about 2.2 weight % toabout 3.0 weight %, about 2.8 weight %, about 2.6 weight %, or about 2.4weight %; about 2.4 weight % to about 3.0 weight %, about 2.8 weight %,or about 2.6 weight %; about 2.6 weight % to about 3.0 weight % or about2.8 weight %; or about 2.8 weight % to about 3.0 weight % (of the finalcomposition).

Nucleic Acids and Vectors

Also provided are nucleic acids (e.g., vectors) that include: a promoter(e.g., a yeast, bacterial, or a mammalian promoter); a sequence encodinga signal sequence; a sequence encoding a milk protein (e.g., any of theexemplary sequences described herein); and a yeast termination sequence,where the promoter is operably linked to the signal sequence, the signalsequence is operably linked to the sequence encoding the milk protein,and the terminal sequence is operably linked to the sequence encodingthe milk protein. In some examples of these nucleic acids, the promoteris a constitutive promoter or an inducible promoter. Non-limitingexamples of promoters are described herein. Additional promoters thatcan be used in these nucleic acids are known in the art.

The signal sequence in any of the vectors described herein can be asignal sequence from the encoded milk protein or a different milkprotein, or is a signal sequence from a yeast mating factor (e.g., anyalpha mating factor). In some examples, the encoded milk protein isselected from the group of: β-casein (e.g., any of the β-casein proteinsdescribed herein), κ-casein (e.g., any of the κ-casein proteinsdescribed herein), α-S1-casein (e.g., any of the α-S1-casein proteinsdescribed herein), α-S2-casein (e.g., any of the α-S2-casein proteinsdescribed herein), α-lactalbumin (e.g., any of the α-lactalbuminproteins described herein), β-lactoglobulin (e.g., any of theβ-lactoglobulin proteins described herein), lactoferrin (e.g., any ofthe lactoferrin proteins described herein), or transferrin (e.g., any ofthe transferrin proteins described herein). Additional signal sequencesthat can be used in the present vectors are known in the art.

Any of the nucleic acids described herein can further include abacterial origin of replication. Any of the nucleic acids describedherein can further include a selection marker (e.g., an antibioticresistance gene). The sequences of bacterial origin of replication areknown in the art. Non-limiting examples of antibiotic resistance genesare described herein. Additional examples of resistance genes are knownin the art.

Non-limiting examples of termination sequences are described herein.Additional examples of termination sequences are known in the art.

Some embodiments of the nucleic acids provided herein further include:an additional promoter sequence (e.g., any of the exemplary promotersdescribed herein); an additional sequence encoding a signal sequence(e.g., any of the exemplary signal sequences described herein); asequence encoding an additional milk protein (e.g., any of the exemplarysequences encoding a milk protein described herein); and an additionalyeast termination sequence (e.g., any of the exemplary yeast terminationsequences described herein), where the additional promoter sequence isoperably linked to the additional sequence encoding a signal sequence,the sequence encoding the signal sequence is operably linked to thesequence encoding the additional milk protein, and the sequence encodingthe additional milk protein is operably linked to the additional yeastterminal sequence. The additional milk protein can be, e.g., β-casein(e.g., any of the β-casein proteins described herein), κ-casein (e.g.,any of the κ-casein proteins described herein), α-S1-casein (e.g., anyof the α-S1-casein proteins described herein), α-S2-casein (e.g., any ofthe α-S2-casein proteins described herein), α-lactalbumin (e.g., any ofthe α-lactalbumin proteins described herein), β-lactoglobulin (e.g., anyof the β-lactoglobulin proteins described herein), lactoferrin (e.g.,any of the lactoferrin proteins described herein), or transferrin (e.g.,any of the transferrin proteins described herein). In some embodiments,the nucleic acid includes a sequence encoding a β-casein and a sequenceencoding a κ-casein. The promoter and the additional promoter can be thesame or different. The yeast termination sequence and the additionalyeast terminal sequence can be the same or different. The signalsequence and the additional signal sequence can be the same ordifferent.

The present invention also encompasses a vector containing the isolatedDNA sequence encoding casein or whey polypeptide and host cellscomprising the vector. The vector may further comprise an isolated DNAsequence comprising a nucleotide sequence encoding a casein, wherein thenucleotide sequence is operably linked to a promoter, a nucleotidesequence encoding an alpha mating factor, or a variant thereof, anucleotide sequence encoding a bacterial resistance marker and atranscription terminator. One or more of suitable promoters are utilizedfor expression of the genes encoding casein or whey proteins may be anypromoter which is functional in the host cell and is able to elicitexpression of the product encoded by the gene. Suitable promotersinclude, for example, P_(LAC4-PBI), T7, Ptac, Pgal, λPL, λPR, bla, spa,Adh, CYC, TDH3, ADH1 and CLB1.

Introducing Nucleic Acids into a Cell

Methods of introducing nucleic acids (e.g., any of the nucleic acidsdescribed herein) into a cell to generate a host cell are well-known inthe art. Non-limiting examples of techniques that can be used tointroduce a nucleic acid into a cell include: calcium phosphatetransfection, dendrimer transfection, liposome transfection (e.g.,cationic liposome transfection), cationic polymer transfection,electroporation, cell squeezing, sonoporation, optical transfection,protoplast fusion, impalefection, hyrodynamic delivery, gene gun,magnetofection, and viral transduction.

One skilled in the art would be able to select one or more suitabletechniques for introducing the nucleic acids into a cell based on theknowledge in the art that certain techniques for introducing a nucleicacid into a cell work better for different types of host cells.Exemplary methods for introducing a nucleic acid into a yeast cell aredescribed in Kawai et al., Bioeng. Bugs 1:395-403, 2010.

Host Cells

Also provided herein a host cells including any of the nucleic acids(e.g., vectors) described herein. In some examples, the nucleic aciddescribed herein is stably integrated within the genome (e.g., achromosome) of the host cell. In other examples, the nucleic aciddescribed herein is not stably integrated within the genome of the hostcell.

In some embodiments, the host cell is a yeast strain or a bacterialstrain. In some embodiments, the host cell can be, e.g., a yeast strainselected from the group of: a Kluyveromyces sp., Pichia sp.,Saccharomyces sp., Tetrahymena sp., Yarrowia sp., Hansenula sp.,Blastobotrys sp., Candida sp., Zygosaccharomyces sp., and Debaryomycessp. Additional non-limiting examples of yeast strains that can be usedas the host cell are Kluyveromyces lactis, Kluyveromyces marxianus,Saccharomyces cerevisiae, and Pichia pastoris. Additional species ofyeast strains that can be used as host cells are known in the art.

In some examples, the host cell can be a protozoa, such as, e.g.,Tetrahymena thermophile, T hegewischi, T hyperangularis, T malaccensis,T pigmentosa, T pyriformis, and T vorax.

It is an object of the invention to isolate milk protein components byrecombinantly expressing them in any of the host cells provided herein.

Methods of Producing a Recombinant Milk Protein and Methods of Making aMicelle

Also provided are methods of producing a recombinant milk protein (e.g.,one or more of any of the milk proteins described herein) that isunglycosylated or has a non-mammalian glycosylation pattern thatinclude: culturing any of the host cells described herein in a culturemedium under conditions sufficient to allow for secretion of the milkprotein that is unglycosylated or has a non-mammalian glycosylationpattern; and harvesting the milk protein that is unglycosylated or has anon-mammalian glycosylation pattern from the culture medium. Suitableculture medium for use in these methods are known in the art. Cultureconditions sufficient to allow for secretion of a milk protein are alsoknown in the art. The host cells used in these methods can be any of thehost cells described herein. The host cells can include any of thenucleic acids described herein. The recombinant milk protein producedcan be one or more of: β-casein (e.g., any of the β-casein proteinsdescribed herein), κ-casein (e.g., any of the κ-casein proteinsdescribed herein), α-S1-casein (e.g., any of the α-S1 caseins describedherein), α-S2-casein (e.g., any of the α-S2-caseins described herein),α-lactalbumin (e.g., any of the α-lactalbumin proteins describedherein), β-lactoglobulin (e.g., any of the β-lactoglobulin proteinsdescribed herein), lactoferrin (e.g., any of the lactoferrin proteinsdescribed herein), transferrin (e.g., any of the transferrin proteinsdescribed herein), and serum albumin (e.g., any of the serum albuminproteins described herein). Some of these methods further includeisolating (e.g., purifying) the recombinant milk protein from theculture medium. Methods of isolating (e.g., purifying) a recombinantmilk protein from a liquid are well-known in the art. Exemplary methodsfor isolating (e.g., purifying) recombinant milk proteins are describedin Imafidon et al., Crit. Rev. Food Sci. Nutrition 37:663-669, 1997).

Also provided are methods of producing a micelle including a β-casein(e.g., any of the β-casein proteins described herein) that isunglycosylated or has a non-mammalian glycosylation pattern and aκ-casein (e.g., any of the κ-casein proteins described herein) that isunglycosylated or has a non-mammalian glycosylation pattern, thatinclude: culturing any of the host cells described herein in a culturemedium under conditions sufficient to allow for release of the micellefrom the host cell, where the host cell comprises nucleic acid includinga sequence that encodes a β-casein and a sequence that encodes aκ-casein; and harvesting the micelle from the culture medium. Suitableculture medium for use in these methods are known in the art. The hostcells used in these methods can be any of the host cells describedherein. The host cells can include any of the nucleic acids describedherein. The micelles produced can be any of the micelles describedherein (and can have any of the physical characteristics of micellesdescribed herein). Some of these methods further include isolating(e.g., purifying) the micelle from the culture medium. Methods ofisolating (e.g., purifying) a micelle from a liquid are well-known inthe art (e.g., ultracentrifigation).

Exemplary details of culturing yeast host cells are described in Idiriset al., Appl. Microbiol. Biotechnol. 86:403-417, 2010; Zhang et al.,Biotechnol. Bioprocess. Eng. 5:275-287, 2000; Zhu, Biotechnol. Adv.30:1158-1170, 2012; Li et al., MAbs 2:466-477, 2010.

It is an object of the invention to express one or more different formsof casein for application into various types of dairy substituteproducts. Casein subunits such as α-s1-casein, α-s2-casein, β-casein andκ-casein differ by one or more amino acid changes. In certainembodiments, the methods and compositions comprise incorporation ofbovine casein such as α-s1-casein, α-s2-casein, β-casein and κ-casein.In other embodiments, the methods and compositions compriseincorporation of human casein such as β-casein and κ-casein. See U.S.Pat. No. 5,942,274. In alternative embodiments, casein is selected fromone or more following sources including but not limited to: bovine,human, buffalo, camel, goat, sheep, horse, dolphin, whale, mountain goatand pig.

Also provided are methods for producing the milk protein components thatcan include, e.g., using a plasmid or construct of the invention asdescribed in Example 1. This method comprises preparing the plasmid ofinterest, inserting the plasmid into an appropriate host cell, culturingthe host cell for a suitable time and under suitable conditions suchthat the protein of interest is expressed, and then purifying theprotein.

Proteins can be separated on the basis of their molecular weight, forexample, by size exclusion chromatography, ultrafiltration throughmembranes, or density centrifugation. In some embodiments, the proteinscan be separated based on their surface charge, for example, byisoelectric precipitation, anion exchange chromatography, or cationexchange chromatography. Proteins also can be separated on the basis oftheir solubility, for example, by ammonium sulfate precipitation,isoelectric precipitation, surfactants, detergents or solventextraction. Proteins also can be separated by their affinity to anothermolecule, using, for example, hydrophobic interaction chromatography,reactive dyes, or hydroxyapatite. Affinity chromatography also caninclude using antibodies having specific binding affinity for theprotein, nickel NTA for His-tagged recombinant proteins, lectins to bindto sugar moieties on a glycoprotein, or other molecules whichspecifically binds the protein.

Generally, centrifugation at an optimum pH yields purificationefficiency >95%. Isoelectric point for the native caseins and wheyproteins are known. In nature, the pH is 4.91 for bovine α-s1-casein, pH4.1 for bovine α-s2-casein, pH 4.5 for bovine β-casein, pH 4.1 forbovine κ-casein, pH 4.2 for bovine α-lactalbumin, and pH 5.2 for bovineβ-lactoglobulin. The recombinantly produced casein and whey can differin terms of its phosphate groups and sugar groups. Other methods forprotein purification include membrane filtration to remove any potentialbacteria or contaminants, followed by lyophilization for proteinisolation.

Preferably, the methods and compositions provide for a production costthat is competitive at or below $1,000/kg, $500/kg, $10/kg, $1.0/kg,$0.10/kg, $0.010/kg or $0.0010/kg of milk protein component. In morepreferred embodiments, the cost is below $0.009, $0.007, $0.006,$0.005/kg of milk protein component.

Methods of Supplementing a Mammal-Produced Milk

Also provided herein are methods of supplementing a mammal-produced milkthat include providing a mammalian-produced milk or a processedmammalian-produced milk; and mixing into the milk at least one of: aβ-casein protein (e.g., any of the β-casein proteins described herein)that is unglycosylated or has a non-mammalian glycosylation pattern; aκ-casein protein (e.g., any of the κ-casein proteins described herein)that is unglycosylated or has a non-mammalian glycosylation pattern; anda micelle (e.g., any of the micelles described herein) comprising aβ-casein protein (e.g., any of the β-casein proteins described herein)that is unglycosylated or has a non-mammalian glycosylation pattern, anda κ-casein protein (e.g., any of the casein proteins described herein)that is unglycosylated or has a non-mammalian glycosylation pattern.

One or more of the β-casein protein, the κ-casein protein, and themicelles can be mixed into the milk to achieve any of the exemplaryfinal concentrations of the β-casein protein, the κ-casein protein, andthe micelles in a composition described in the section called“Supplemented Milk Compositions” herein. Methods of mixing are wellknown in the art. As one of skill in the art can appreciate, additionalcomponents described herein can also be mixed into the milk (e.g., anycomponent described herein without limitation).

Methods of Making a Composition

Also provided are methods of producing a composition that include:sonicating a liquid including a protein mixture comprising β-caseinprotein (e.g., any of the β-casein proteins described herein) and caseinK protein (e.g., any of the κ-casein proteins described herein), orincluding micelles comprising β-casein protein (e.g., any of the3-casein proteins described herein) and κ-casein protein (e.g., any ofthe κ-casein proteins described herein); mixing ash (e.g., any of theash described herein) into the liquid; adding to the liquid a mixture ofone or more lipids (e.g., any of the one or more liquids describedherein), one or more flavor compounds (e.g., any of the one or moreflavor compounds described herein), and one or more color balancingagents (e.g., any of the one or more color balancing agents describedherein), and sonicating the liquid; and adding to the liquid one or moresweetening agents (e.g., one or more of any of the sweetening agentsdescribed herein), thereby producing the composition.

In some examples of these methods, the β-casein protein isunglycosylated or has a non-mammalian glycosylation pattern, and/or theκ-casein protein is unglycosylated or has a non-mammalian glycosylationpattern. In some examples of these methods, the ash includes one or moreof: calcium, phosphorus, potassium, sodium, citrate, and chloride. Insome examples of any of these methods, the ash added includes one ormore (e.g., two or three) of CaCl₂, KH₂PO₄, and Na₃ citrate.

In some examples of these methods, the one or more lipids comprises atleast one (e.g., two, three, four, five, six, or seven) of: sunfloweroil, coconut oil, tributyrin, mono- and di-glycerides, free fatty acids,and phospholipids. In some examples of these methods, the free fattyacids comprise at least one fatty acid selected from the group of:butyric acid, caproic acid, caprylic acid, and capric acid. In someexamples of these methods, the phospholipids are soy lecithinphospholipids, sunflower lecithin phospholipids, cotton lecithinphospholipids, or rapeseed lecithin phospholipids. In some embodimentsof these methods, the flavor compounds include at least one (e.g., two,three, four, five, or six) flavor compound selected from the group of:δ-decalactone, ethyl butyrate, 2-furyl methyl ketone, 2,3-pentanedione,γ-undecalactone, and δ-undecalactone.

In some examples of these methods, the one or more coloring balancingagent is β-carotene or annatto. In some embodiments of these methods,the one or more sweetening agents is a saccharide (e.g., glucose,mannose, maltose, fructose, galactose, lactose, sucrose, monatin, ortagatose) or an artificial sweetener (e.g., stevia, aspartame,cyclamate, saccharin, sucralose, mogrosides, brazzein, curculin,erythritol, glycyrrhizin, inulin, isomalt, lacititol, mabinlin,malititol, mannitol, miraculin, monatin, monelin, osladin, pentadin,sorbitol, thaumatin, xylitol, acesulfame potassium, advantame, alitame,aspartame-acesulfame, sodium cyclamate, dulcin, glucin, neohesperidindihyrdochalcone, neotame, or P-4000).

The pH of the resulting composition can be between about pH 6.2 andabout pH 7.4 (e.g., about 6.2 to about 7.2; about 6.2 to about 7.0,about 6.2 to about 6.8, about 6.2 to about 6.6, about 6.2 to about 6.4,about 6.4 to about 7.2, about 6.4 to about 7.0, about 6.4 to about 6.8,about 6.4 to about 6.6, about 6.6 to about 7.2, about 6.6 to about 7.0,about 6.6 to about 6.8, about 6.8 to about 7.2, about 6.8 to about 7.0,or about 7.0 to about 7.2).

In any of these methods, the β-casein protein can be a cow, human,sheep, goat, buffalo, camel, horse, donkey, lemur, panda, guinea pig,squirrel, bear, macaque, gorilla, chimpanzee, mountain goat, monkey,ape, cat, dog, wallaby, rat, mouse, elephant, opossum, rabbit, whale,baboons, gibbons, orangutan, mandrill, pig, wolf, fox, lion, tiger,echidna, or woolly mammoth β-casein protein; and/or the κ-casein proteincan be a cow, human, sheep, goat, buffalo, camel, horse, donkey, lemur,panda, guinea pig, squirrel, bear, macaque, gorilla, chimpanzee,mountain goat, monkey, ape, cat, dog, wallaby, rat, mouse, elephant,opossum, rabbit, whale, baboons, gibbons, orangutan, mandrill, pig,wolf, fox, lion, tiger, echidna, or woolly mammoth κ-casein protein.

In some embodiments of these methods, the protein mixture furthercomprises one or more proteins selected from the group of: α-lactalbumin(e.g., any of the α-lactalbumin proteins described herein),β-lactoglobulin (e.g., any of the β-lactoglobulin proteins describedherein), α-S1-casein (e.g., any of the α-S1-casein proteins describedherein), α-S2-casein (e.g., any of the α-S2-casein proteins describedherein), lactoferrin (e.g., any of the lactoferrin proteins describedherein), transferrin (e.g., any of the transferrin proteins describedherein), and serum albumin (e.g., any of the serum albumin proteinsdescribed herein).

As one of skill in the art can appreciate, the amount of each componentused in these methods can be calculated in order to produce any of thecompositions described herein.

Methods of Making Butter, Cheese, Caseinate, or Yogurt

Also provided herein are methods of making butter, cheese, caseinate, oryogurt that include providing any of the compositions provided herein;and producing the butter, cheese, caseinate, or yogurt using any of thecomposition provided herein as a starting material.

Methods for making butter, cheese, caseinate, or yogurt are well-knownin the art. See, e.g., Scott, Cheesemaking Practice, KluwerAcademic/Plenum Publishers, New York, N.Y., 1998; U.S. Pat. No.4,360,535 (which describes methods of making creams); U.S. Pat. No.285,878 (which described methods of making butter);

Kits

Also provided are kits that include: (a) a mixture of one or more milkproteins (e.g., any of the milk proteins described herein, including anyone or more of the β-casein proteins, κ-casein proteins, α-S1-proteins,α-S2-proteins, α-lactalbumin proteins, β-lactoglobulin proteins,lactoferrin proteins, transferrin proteins, and serum albumin proteinsdescribed herein), one or more lipids (e.g., any of one or more of thelipids described herein), and one or flavor compounds (e.g., any one ormore of the flavor compounds described herein); and (b) a mixture of ash(e.g., any of the ash described herein) and at least one sweeteningagent (e.g., any one or more of the sweetening agents described herein).In some examples of these kits, the one or more milk proteins are cow,human, sheep, goat, buffalo, camel, horse, donkey, lemur, panda, guineapig, squirrel, bear, macaque, gorilla, chimpanzee, mountain goat,monkey, ape, cat, dog, wallaby, rat, mouse, elephant, opossum, rabbit,whale, baboons, gibbons, orangutan, mandrill, pig, wolf, fox, lion,tiger, echidna, or woolly mammoth milk proteins.

In some examples of these kits, the one or more fats are selected fromthe group of: sunflower oil, coconut oil, tributyrin, mono- anddi-glycerides, free fatty acids, and phospholipids. The fatty acidspresent in the kit can include at least one fatty acid selected from thegroup of: butyric acid, caproic acid, caprylic acid, and capric acid.The phospholipids in the kit can be soy lecithin phospholipids,sunflower lecithin phospholipids, cotton lecithin phospholipids, orrapeseed lecithin phospholipids.

The flavor compounds in the kit can include at least one flavor compoundselected from the group of: δ-decalactone, ethyl butyrate, 2-furylmethyl ketone, 2,3-pentanedione, γ-undecalactone, and δ-undecalactone.

In some embodiments of the kit, the mixture in (a) further includes oneor more color balancing agent (e.g., any of the color balancing agentsdescribed herein, e.g., β-carotene or annatto).

In some examples of the kits, the one or more sweetening agents is asaccharide (e.g., glucose, mannose, maltose, fructose, galactose,lactose, sucrose, monatin, or tagatose) or an artificial sweetener(e.g., stevia, aspartame, cyclamate, saccharin, sucralose, mogrosides,brazzein, curculin, erythritol, glycyrrhizin, inulin, isomalt,lacititol, mabinlin, malititol, mannitol, miraculin, monatin, monelin,osladin, pentadin, sorbitol, thaumatin, xylitol, acesulfame potassium,advantame, alitame, aspartame-acesulfame, sodium cyclamate, dulcin,glucin, neohesperidin dihyrdochalcone, neotame, or P-4000).

The kits can include an ash including one or more of: calcium,phosphorus, potassium, sodium, citrate, and chloride. In some examples,the ash in the kit includes one or more (e.g., two or three) of CaCl₂,KH₂PO₄, and Na₃ citrate.

In some embodiments of the kits, the mixture in (a) is provided in alight-sealed and airtight package (e.g., a metal foil, e.g., an aluminumfoil), and/or the mixture in (b) is provided in an airtight package(e.g., a sealed plastic bag).

Some examples of the kits further include instructions for making any ofthe compositions described herein.

Also provided herein are kits including at least one nucleic aciddescribed herein.

Modulating Flavor Profiles

Sensory impressions such as “feed,” “barny,” or “unclean,” are describedas flavor descriptions that are absorbed from the food ingested by thecow and from the odours in its surroundings. Others develop throughmicrobial action due to growth of bacteria in large numbers. Chemicalchanges can also take place through enzyme action, contact with metals(such as copper), or exposure to sunlight or strong fluorescent light.Quality-control directors are constantly striving to avoid off-flavorsin milk and other dairy foods. It is, therefore, an object of theinvention to reduce, eliminate or even mask the undesirable flavors andodor of various dairy products.

In certain preferred aspects of the present invention, varying the fatcontent can alter the flavors and odor of various dairy substituteproducts. For example, increasing the butyric acid content can change aflavor profile of a non-dairy cheese to a flavor profile similar toparmesan cheese. In other embodiments, modulating the triglycerides suchcaproic, capric, and/or caprylic acid results in a flavor profilesimilar to goat cheese. Accordingly, modulating the triglycerides withthe ratios of fatty acid components provides different flavor profilesthat can be fine-tuned to resemble those of various desirable dairy-foodproducts.

Similarly, the methods and compositions provide for minimizing one ormore undesirable aromas by modulating various triglycerides incorporatedinto the dairy substitute products.

In certain aspects flavor profile is modulated by incorporatingsynthetic short-chain triglycerides combined with plant-based oils e.g.,sunflower oil, in desired combinations. For example a mixture of [C18C18 C6] and [C18 C6 C18] provides a different flavor profile than amixture of [C18 C4 C4] and [C18 C10 C10].

Dairy Substitute Products

A wide variety of dairy substitute products can be made using themethods and compositions of the present invention. Such products includewithout limitation, milk, whole milk, buttermilk, skim milk, infantformula, condensed milk, dried milk, evaporated milk, butter, clarifiedbutter, cream and various types of cheese.

The dairy substitute products can also be incorporated into various foodapplications as a replacement for dairy products, which include thefollowing ice cream, frozen custard, frozen yogurt, cookies, cakes,cottage cheese, cream cheese, creme fraiche, curds and yogurt.

In certain aspects, the present invention provides one or more subunitsof casein selected from α-s1-casein, α-s2-casein, β-casein and x-caseinfor the milk protein component in a dairy substitute product. A selectcombination of casein subunits are used as the primary or at least apart of the milk protein component. In preferred embodiments, the caseincomposition comprises the following amounts of casein subunits such thatabout 12-15 g/L α-s1-casein, about 3-4 g/L α-s2-casein, about 9-11 g/Lβ-casein and about 2-4 g/L κ-casein represent the total casein in asynthetic milk product.

In various embodiments, the casein compositions can comprise about 0.5%about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about4%, about 4.5%, about 5%, about 6%, protein by dry weight or totalweight. In some embodiments, the casein compositions can comprise about0.5-2.5%, about 1-2%, about 2-3%, or about 4-10% casein protein by dryweight or total weight. In particular embodiments, the caseincompositions can comprise about 1.5-10% protein by dry weight or totalweight.

In certain aspects, the methods and compositions of the dairy substituteproducts are essentially free of one or more serum proteins. Serumproteins typically comprise, among other proteins, enzymes, hormones,growth factors, nutrient transporters and disease resistance factors. Inadditional embodiments, the methods and compositions of the dairysubstitute products are essentially free of one or more immunoglobulins,which may induce an undesirable immune response.

In some embodiments, whey compositions can comprise about 0.001%, about0.05%, about 0.1%, about 0.5%, about 1%, about 1.5%, about 2%, about2.5%, about 3%, about 3.5%, about 4% whey protein by dry weight or totalweight. In some embodiments, the compositions can comprise about 0.1-1%,about 1-2%, about 2-3%, or about 0.1-2.3% protein by dry weight or totalweight. In particular embodiments, the compositions can comprise about10-15% protein by dry weight or total weight.

In various embodiments, carbohydrates are incorporated into the dairysubstitute products. These carbohydrates provide a bland sweetness tothe flavor profile of the product and additionally serve as afast-acting energy and nutrition source. Carbohydrates include but arenot limited to sugars such as galactose, sucrose, glucose, fructose andmaltose. Dairy-free sources of sugars include but are not limited tosugar beet and other plants such as celery, basil, honey, cherries,corn, spinach, plums, kiwis and peas.

Lactose intolerance is common for many milk consumers. Accordingly, inpreferred embodiments, carbohydrates such as lactose are omitted fromthe dairy substitute composition. In preferred embodiments, methods andcompositions of the dairy substitute composition essentially free oflactose.

In some embodiments, the carbohydrate compositions can comprise about1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%,about 4.5%, about 5% carbohydrate by dry weight or total weight. In someembodiments, the compositions can comprise about 1-3%, about 2-4%, orabout 10-30% carbohydrate by dry weight or total weight. In particularembodiments, the compositions can comprise about 2-5% carbohydrate bydry weight or total weight.

Ash attributes to the structure and stability of casein micelles. Ash isimportant for holding the emulsion that is milk or cream together. Thecalcium and phosphate present in the ash interact with the fat globulesand the casein micelles to maintain an emulsified mixture.

The ash also affects the sensory characteristics such as mouthfeel,consistency, and to a certain extent, the flavor of the milk.

In some embodiments, the ash compositions can comprise about 0.1%, about0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about0.8%, about 0.9%, about 1%, about 2% or about 3% ash by dry weight ortotal weight. In some embodiments, the compositions can comprise about0.1-0.3%, about 0.5-0.7%, about 0.7-1%, or about 1-2% ash by dry weightor total weight. In particular embodiments, the compositions cancomprise about 0.6-0.8% protein by dry weight or total weight.

Additional ingredients for various animal-free dairy products includevitamins, flavoring agents, natural or artificial sweeteners, coloringagents, salt, pH adjustment agents, binders, buffers, stabilizers,essential amino acids, anti-caking agents, anti-foaming agents, andmixtures thereof.

In some embodiments, the remaining ingredient compositions can compriseabout 0%, about 0.01%, about 0.1%, about 0.5%, about 1%, about 2%, about3%, about 4% or about 5% additives by dry weight or total weight. Insome embodiments, the compositions can comprise about 0.001-0.01%, about0.01-1%, about 0.01-2%, or about 1-5% additives by dry weight or totalweight. In particular embodiments, the compositions can comprise about0-10% additives by dry weight or total weight.

In some aspects, the present invention provides methods and compositionsfor dairy substitutes with fat comprising varying levels of triglyceridecontent. In preferred embodiments, isolated triglycerides from variousplant sources are incorporated with milk protein components,carbohydrates and ash. It is an object of the present invention tomodulate the fatty acids isolated in plants and transesterified in adairy substitute to resemble the percentage of fatty acids found innatural dairy products, and/or to develop novel flavor profiles withimproved flavor not found in nature. In some embodiments, modulatingspecific short-to-medium chain fatty acids including but not limited tos butyric, capric, caprylic, caproic and lauric acids provides thedesired flavor profile in a dairy substitute.

In some embodiments, the fat compositions in synthetic milk comprisesabout 0%, about 1%, about 2%, about 3%, about 3.5%, about 4% fat by dryweight or total weight. In some embodiments, the compositions cancomprise about 1-2%, about 2-3%, about 3-4% fat by dry weight or totalweight. In particular embodiments, the compositions can comprise about3-4% fat by dry weight or total weight. In alternative embodiments, fatcompositions in cream can comprise about 10%, about 20%, about 30%,about 40%, about 50% or even 60%. Preferably, fat compositions in creamis typically about 40 to about 50%.

In some aspects, the short-chain triglycerides are combined with longerchain oil to produce transesterified fatty acid esters. Preferably, thelonger chain oils are selected from: sunflower, corn, olive, soy,peanut, walnut, almond, sesame, cottonseed, canola, safflower, flaxseed, palm, palm kernel, palm fruit, coconut, babassu, shea butter,mango butter, cocoa butter, wheat germ and rice bran oil. Morepreferably, the longer chain oils comprise engineered sunflowervarieties, which overexpress oleic acid by 400%.

Longer chain oil can also provide to the flavor profile, for example,reduce or even remove sharpness and mellow out the overall flavorprofile of the desired end product.

In some embodiments, the fat component of the dairy substitute comprisesselect triglycerides that are transesterified into longer chain oil suchas high-oleic sunflower oil (Example 2). It is contemplated that thesame four short chain fatty acids give milk and derivative products suchas cheese their particular flavors such as robustness and richness.Various combinations of triglycerides and longer chain oils areincorporated to create a number of different flavor profiles. In oneembodiment, triglyceride with three oleic acids and syntheticshort-chain triglyceride with, in this case, one butyric, one hexanoic,and one octanoic acid, yields a desired synthetic “milk fat”triglyceride. Additional embodiments include incorporating variousshort-chain triglycerides to tune slightly different flavor profiles,for instance, short-chain triglyceride comprising hexanoic acid;short-chain triglyceride comprising hexanoic acid and butyric acid;short-chain triglyceride comprising hexanoic acid and decanoic acid.Accordingly, methods and compositions provide for various combinationsof synthetic short-chain triglycerides with the sunflower oiltriglycerides resulting in different flavor profiles.

Synthetic Milk

An exemplary embodiment of synthetic milk formulation comprisingmicrobially derived proteins of the present invention is illustrated inExample 4. For example, the present formulation incorporates all foursubunits of bovine casein: α-s1-casein, α-s2-casein, β-casein andx-casein and two whey proteins α-lactalbumin and 3-lactoglobulin as thepredominant milk protein components in the formulation. The exemplarysynthetic milk formulation further comprises plant-based interesterifiedfats as shown in FIG. 1. Additional components include carbohydrates andash. The resulting milk substitute exhibits characteristics that looks,functions, tastes, smells, and feels like natural milk. As one of keyfacets of the present invention, modifying the formulations forsynthetic milk can exhibit different sensory impressions such asflavoring by modulating the oil content, namely the types oftriglycerides added to mimic milk of different flavors.

As described in Young W. Park, Bioactive Components in Milk and DairyProducts, Technology & Engineering, pp 60, 2009, sterols are a minorfraction of total lipids in milk, the main sterol being cholesterol (300mg/100 g fat, equivalent to 10 mg/100 mL bovine milk) (Park et al.,Small Rumin. Res. 68: 88-113, 2007). Goat milk has been shown to containless cholesterol than other milk but generally contains higher total fatthan cow milk. See, Posati et al., 1976. Composition of Foods. Agric.Handbook No. 8-1. ARS, USDA, Washington, D.C., 1976; Jenness, J. DairySci. 63:1605-1630, 1980; and Juarez et al., Intl. Dairy Fed. Bull. No.202. pp. 54-67, 1986, have shown that goat milk has greater palmitic andoleic acid fractions than cows. Cholesterol content was significantlyvaried among different breeds and most cholesterol in goat milk was infree state, with only a small fraction in ester form 52 mg/100 g fat.See, e.g., Arora et al., Ind. J. Dairy Sci. 29: 191.

In certain embodiments, the methods and composition of the presentinvention provide synthetic milk product that has less cholesterol, oris cholesterol free or has the same cholesterol content in comparison tothe dairy milk by modulating the oil content, namely the types oftriglycerides. In other embodiments, the amount of saturated andunsaturated fats is also modulated in dairy substitutes to at least lessor the same amount of fats in comparison to the dairy milk. In preferredembodiments the synthetic milk product of the present invention is verylow in saturated fat but smells and tastes like dairy milk. The longchain fatty acids, which are typically saturated fatty acids in milk,are instead monounsaturated acids such as oleic acid, in the preferredembodiments of the invention.

The present invention may not require or at least minimizespasteurization, as each component can be rendered sterile separately,before combining through the formulation process. In other embodimentsof the invention, synthetic milk product of the present invention canundergo pasteurization.

Homogenization is optional for the methods and compositions of thepresent invention as is the case for natural milk. When sold as astandalone liquid beverage, the synthetic milk product of the presentinvention can be sold in homogenized form.

Differences between the milk substitute of the present invention withdairy milk include flavor, nutritional value and storage stability.Flavorings can be adjusted to a desired sensory impression based ontriglycerides as well as other natural or artificial flavors that canimpart in blandness or sharpness or a different aroma such as cow, goat,coconut, almond or soy.

Synthetic Cheese

In other aspects of the present invention, methods and compositionscomprising one or more isolated milk protein components, fats,carbohydrates and ash are provided to produce various types of cheeseproducts. Generally, the cheese is made from the milk protein componentsof the present invention. One or more sensory impressions areincorporated into the cheese product through modulating thetriglycerides. Accordingly, cheese with desired organolepticcharacteristics with distinct appearance, aroma, taste and texture canbe produced. For some cheese varieties, in addition to modulating thetriglycerides, one or more bacteria is employed in the cheese makingprocess for fermentation where fermentative products and by-productssuch as lactic acid, carbon dioxide, alcohols, aldehydes and ketones areproduced. Types of cheese include whey cheese such as ricotta andmozzarella, semi-soft cheese include Havarti and Munster, medium-hardcheese such as Swiss and Jarlsberg, hard cheese such as Cheddar and softripened cheese such as Brie and Camembert.

Synthetic Cream

Directly usable cream substitutes should preferably comprise from about50 to 90% by weight water, and more preferably from about 65 to 80% byweight water, with the base being dispersed within the water. The basefor a substitute cream should advantageously contain (all percentagescomputed using the total weight of the base taken as 100%) from about 22to 87% by weight carbohydrate (more preferably from about 30 to 64%),from about 12 to 70% by weight of particulate fat (most preferably fromabout 28 to 60%), and from about 0.4 to 8% by weight of a selectedemulsifier or group thereof (most preferably from about 1 to 4%).

In preferred embodiments, the products of the invention are stable inaqueous emulsion. As used herein, a dried, liquid fat-containingnon-dairy food product is said to be “stable” when the following minimumcriteria are met: reconstituted emulsion stability, whiteningcapability, oiling or oil separation, feathering-precipitation. See U.S.Pat. No. 4,310,561.

Synthetic Butter

Commercial butter is 80-82% milk fat, 16-17% water, and 1-2% milk solidsother than fat (sometimes referred to as curd).

Advantages of Dairy Substitute Products or the Compositions ProvidedHerein

Desirable advantages of the present invention are environmental innature such as 8 times more energy efficient, 260 times more waterefficient than conventional milk product. Other environmental advantagesinclude less water usage than conventional milk production, which isestimated to be about 1000 L/L and reduced land usage for conventionalmilk production typically requires grazing, crop land, ability to reducethe 600 billion kg of carbon dioxide per year that is emitted fromconventional milk production. The present invention also providesreduction or elimination of costs of feed, operations, labor, animal andmarketing. Preferably, substantially reduce feed cost by a factor of 8.

Advantages in food safety include reduction or removal of antibioticresidues, heavy metals, bacteria, adulterations. Accordingly, certainaspects of the present invention provide animal-free milk that isbacteria-free, requires no pasteurization or cold shipping yet has anincreased shelf-life and exhibit a number of characteristics such astaste, appearance, handling and mouth feel properties which areidentical or at least closely similar to their traditional dairycounterparts. Preferably, the dairy substitute products are essentiallyfree of bacteria such as Brucella, Camplyobacter, Listeria,Mycobacterium, Salmonella, Shigella, Yersinia, Giardia and noroviruses,and, thus are safer for consumption. Further advantage include minimalor no pasteurization and/or homogenization. More preferably, the dairysubstitute is shelf stable for relatively long periods (e.g., at leastthree weeks and preferably longer) for production and distribution. Evenmore preferably, the dairy substitute products has a lower environmentalimpact.

Several aspects of the invention are described below with reference toexample applications for illustration. It should be understood thatnumerous specific details, relationships, and methods are set forth toprovide a full understanding of the invention. One having ordinary skillin the relevant art, however, will readily recognize that the inventioncan be practiced without one or more of the specific details or withother methods.

EXAMPLES Example 1 Vectors

Protein sequences bovine α-S1 casein (UniProt accession #P02662), bovineα-2 casein (UniProt accession #P02663), bovine β-casein (UniProtaccession #P02666), bovine κ-casein (UniProt accession #P02668), bovineα-lactalbumin (UniProt accession #B6V3I5) and bovine β-lactoglobulin(UniProt accession #P02754) were obtained on Uniprot.org and alteredwith the following changes: removed 15 or 21-residue signal peptide fromN-terminal end; added XhoI (CTC GAG) endonuclease recognition sequenceand KEX endopeptidase recognition sequence (AAA AGA) to 5′ end of DNA;and added SalI (GTC GAC) endonuclease recognition sequence to 3′ end ofDNA. An additional combination sequence was made by combining thesequences for the four caseins in the order shown above, separating eachsequence with the following DNA phrase:

(SEQ ID NO: 128) GGC TCA GGA TCA GGG TCG AAA AGA GGC TCA GGA TCAGGG TCG.

Here the non-underlined segments encode a (GS)₆ linker sequence foradequate posttranslational spacing and accessibility to the KEXprotease, and the underlined segment encodes the KEX endopeptidasesequence which cleaves the proteins apart post-translation. As above,the entire cassette is flanked on the 5′ end by XhoI and on the 3′ endby SalI for ligation into pKLAC2 (New England Biolabs, Beverly, Mass.).DNA was synthesized by either Gen9, Inc. (Cambridge, Mass.) or IDT(Coralville, Iowa). The plasmid used had, among other things, a multiplecloning site, a Lac promoter, an Acetamide based reporter gene and thealpha-mating factor gene, used as a fusion protein for secretion ofexogenous proteins.

Yeast Transfection

Transfection of the yeast was accomplished by thawing a tube of 0.5 mLcompetent cells containing 25% glycerol on ice and adding 0.62 mL yeasttransfection reagent. The mixture was then warmed at 30° C. for 30minutes, heat shocked at 37° C. for 1 hour. The cells were then pelletedat 7000 rpm & washed twice with 1.0 mL of YPGal medium. The cell mixturewas then transferred to a sterile culture tube and incubated at 30° C.for 3 hours, with constant shaking at 300 rpm. The cell mixture was thentransferred to a sterile 1.5 mL microcentrifuge tube and pelleted thecells at 7000 rpm for 2 minutes, and resuspended in 1 mL sterile 1×PBS.10, 50 and 100 μL of the cell suspension was placed into separate freshsterile 1.5 mL microcentrifuge tubes each containing 50 μL of steriledeionized water. Tubes were mixed briefly and spread onto separate yeastcarbon base agar (YCB Agar) plates containing 5 mM acetamide forselection. Plates were then incubated, inverted, at 30° C. for 4 daysuntil colonies form. 15 individual colonies were then streaked ontofresh YCB Agar plates containing 5 mM acetamide and incubated at 30° C.for 2 days.

DNA encoding alpha-lactalbumin and beta-lactoglobulin, two key wheyproteins, was designed in-house and ordered for synthesis from IDT andwas transfected into competent K. lactis cells from the New EnglandBiolabs kit (Catalog #E1000S) according to the vendor-supplied protocol.

High-Throughput Transfectant Selection

From each YCB Agar plate, once the colonies had grown sufficiently, eachof the 30 plates was tested for successful integration of the vectorplasmid. This was followed by PCR analysis of each plate to test forspecial cells with multiple integrants of the vector. Once isolated, thehighest producing individual culture was used for scale up. This processcan be iterated with successively higher concentrations of selectivepressure in order to force colonies to develop higher copy numbers ofour engineered plasmid.

Five transfection events were performed and plated on 5 separate platesconsisting of nitrogen-free yeast carbon base medium. (Any observedgrowth on these plates therefore implied successful uptake of theplasmid, if not uptake of the exogenous DNA itself). Of these 5 plates,100% showed positive growth. 30 individual colonies from the 5 plateswere chosen for scale-up, and each was grown in a separate YCB agarplate to create a homozygous culture plate to allow for easycharacterization and management. After a 3 day growth period, a singlecolony from each plate was initially added to a 10 ml glass culturetube, containing 2 ml YPGal media, to test for protein expression. Aftera growth period of two days, the cells were pelleted out and thesupernatant was run on an SDS PAGE gel to check for protein expression.The strains which provided the best protein expression were scaled up toa 10 ml, 100 ml, 500 ml, and ultimately 1 L culture vessel. From eachwhey protein, two liters of culture were grown. Approximately one gramof protein was harvested from the total, suggesting a non-optimizedyield/productivity of 0.5 g/L.

Scale-Up in 1 L Shake Flask Culture

Cultures are scaled up and seeded in a 1 L shake flask at split ratiosof at least 1:10. Prior to seeding, inoculation flasks are grown for 24hours in production media without acetamide supplementation. On thestarting day of a fedbatch production run, the reactor is charged with90% of the target starting volume and heated to the run temperature. Fornow, the temperature is set at 30° C. in order to save on energy costsassociated with heating the reactor. Additional parameters can beexplored in the process optimization phase. When the reactor reaches 30°C., the inoculation flask is added to the reaction vessel dropwise usinga peristaltic pump. The reactor is maintained using vendor suppliedsoftware at a target pH. Twice daily samples are taken of the reactorbroth in order to quantify the amount of glucose and electrolyte usageby the cells, and as a doublecheck for the reactor's pH and dissolvedgas measurements. After each measurement, bolus glucose is added tomaintain a target glucose concentration 10% to start, although this mayalso be altered in process development. When cells reach maximumdensity, protein production is triggered by the addition of galactose,which triggers the promoter on our pKLAC2 plasmid. Galactose issupplemented until the end of the run. Optimum run length can bedetermined in process development as well, but is set as a 5-dayfedbatch. After a full run, yeast cells are removed from the reactor andthe proteins are purified as discussed below.

Casein Protein Purification

The following casein proteins α-s1casein, α-s2casein, and β-casein areinherently hydrophobic, which precipitate out when secreted from theyeast and come into contact with water. Purification from the reactormedia involves collection of the protein from the surface of the media,followed by drying to isolate pure protein. Kappa-casein is inherentlyhydrophilic and purification of the κ-caseins involves the change in pHof the solution to 4.6, followed by centrifugation at 10,000 rcfCombined casein cassette works the same way as κ-casein.

Whey Protein Purification

Alpha-lactalbumin: The isoelectric point of alpha-lactalbumin is 4.2.When the pH of the bioreactor media solution is lowered to 4.2, thesolubility of the protein is at its lowest. This knocks the protein outof solution and allows for collection by centrifugation.Beta-lactoglobulin: Similar to the purification of thealpha-lactalbumin, the pH of the solution is lowered to 5.2 theisoelectric point of beta-lactoglobulin. This neutralizes the charge ofthe protein and allows its collection by centrifugation at 14,000 rcf.

Protein Purification

The 2 L of culture media was spun at 3,000 g in a floor centrifuge topellet out the yeast cells. The pellet was discarded, and thesupernatant was transferred into a new vessel & the pH of the solutionwas lowered to 4.2 for the alpha-lactalbumin and 5.2 for thebeta-lactoglobulin (FIG. 2A). This was followed by incubation of thesupernatant at 35° C. for 30 mins in a shaker flask, centrifugation at14,000 g in a floor centrifuge to pellet out the protein mixture (FIG.2B).

Protein Characterization

After separation of the protein by centrifugation, the solid pellet andthe supernatant solution were run on a 14% SDA-PAGE gel to check forprotein expression. A positive band was observed at 14 kDa and at 18 kDa(FIG. 3), which correlates to the size of alpha-lactalbumin andbeta-lactoglobulin of bovine origin, respectively. Furthercharacterization is done to confirm equivalence in terms of primarysequence, glycosylation and phosphorylation.

Example 2

Triglyceride Synthesis

Milk fat triglycerides were made by transesterifying short-chaintriglycerides into high oleic sunflower oil, the oil from a customengineered variant of sunflowers which express the following ratios offatty acid esters as described in Table 1:

TABLE 1 NuSun Mid-Oleic High-Oleic Fatty Acids Sunflower† Sunflower‡Sunflower† C6:0 ND ND ND C8:0 ND ND ND C10:0 ND ND ND C12:0 ND-0.1 ND NDC14:0 ND-0.2 0.4-0.8 ND-0.1 C16:0 2.0-7.6 4.0-5.5 2.6-5.0 C16:1 ND-0.3ND-0.05 ND-0.1 C17:0 ND-0.2 ND-0.05 ND-0.1 C17:1 ND-0.1 ND-0.06 ND-0.1C18:0 1.0-6.5 2.1-5.0 2.9-6.2 C18:1   14-39.4 43.1-71.8   75-90.7 C18:248.3-74.0 18.7-45.3  2.1-17.0 C18.3 ND-0.3 ND-0.1 ND-0.3 C20:0 0.1-0.50.2-0.4 0.2-0.5 C20:1 ND-0.3 0.2-0.3 0.1-0.5 C20:2 ND ND ND C22:00.3-1.5 0.6-1.1 0.5-1.6 C22:1 ND-0.3 ND ND-0.3 C22:2 ND-0.3 ND-0.09 NDC24:0 ND-0.5 0.3-0.4 ND-0.5 C24:1 ND ND ND ND = not detectable (NDdefined as <0.05%) †From Codex Alimentarius (2001) ‡rom Table 3www.sunaflowernsa.com/uploads/resources/51/warner_.pdf

Short-Chain Triglyceride Preparation

The short-chain fatty acids which are principally responsible for richflavor in milk and cream are the molecules with even numbers of carbonsbetween 4 and 10, and are mixed in the following ratios as described inTable 2:

TABLE 2 Table 1. Fatty acid composition expressed as percent by wight oftotal fatty acids in Swedish dairy milk in 2001, given as weighted meanswith standard deviations (SD) and as the minimum and maximum weightedmeans. The estimation of the weighted mean values was based on theproportion of milk delivered to each dairy or dairy company at eachsampling occasion (seven dairies at four sampling occasions during2001). The lowest and highest values observed and p-values forgeographical and seasonal variation are also given Lowest HighestWeighted value value Seasonal Fatty acid mean 2001 SD observed observedvariation  4:0 4.4 0.1 4.0 5.1 n.s.  6:0 2.4 0.1 2.1 2.9 n.s.  8:0 1.40.1 1.2 1.9 n.s. 10:0 2.7 0.2 2.4 3.5 * 12:0 3.3 0.2 3.0 4.1 ** 14:010.9 0.5 10.0 12.1 *** 15:0 0.9 0.0 0.8 1.1 n.s. 16:0 30.6 0.9 28.7 34.1** 17:0 0.4 0.0 0.4 0.5 ** 18.0 12.2 0.4 10.3 13.3 n.s. 20:0 0.2 0.0 0.20.2 n.s. Saturated fatty 69.4 1.7 67.1 74.4 *** acids total 10:1 0.3 0.00.2 0.4 n.s. 14:1 0.8 0.4 0.4 1.3 ** 16:1 1.0 0.0 0.9 1.8 n.s. 17:1 0.10.0 <0.1 0.3 n.s. 18.1 22.8 1.0 19.7 24.7 *** Mono-unsaturated 25.0 1.022.2 26.7 ** fatty acids, cis, total 18:2 1.6 0.1 1.4 1.8 n.s. 18:3 0.70.0 0.6 0.9 ** Poly-unsaturated 2.3 0.1 2.0 2.5 n.s. fatty acids, cis.total 16:1t 0.4 0.1 0.3 0.4 *** 18:1t 2.1 0.7 2.0 3.3 *** 18:2t 0.2 0.00.1 0.5 n.s. Trans fatty acids 2.7 0.7 0.6 3.9 *** total CLA 0.4 0.1 0.30.5 *** n.s.: Not significant; * p < 0.05; ** p < 0.01; *** p < 0.001.www.ncbi.nlm.gov/pmc/articles/PMC2596709/pdf/FNR-52-1821.pdf

TABLE 3 Mass Fraction in Chain Length Names Mixture (%) 4Butanoic/butyric acid 40 6 Hexanoic/caproic acid 26 8 Octanoic/caprylicacid 11 10 Decanoic/capric acid 22

The fractions in Table 3 are based upon the relative prevalence of thesespecies in cow's milk, but can be altered during process developmentboth in order to design a better tasting product and in order to designmilks of other species, such as buffalo or goat. Short-chain fatty acidsin the mass ratios shown above are combined with toluene,paratoluenesulfonic acid, and glycerol in a Dean-Stark water trap,commonly used for esterification reactions in order to remove waterproduced in the condensation reaction. The reaction is carried out in afume hood for several hours, until the level of water entering the watertrap is observed as unchanging for more than 30 minutes. The vessel isallowed to cool and the mixture is removed from the reaction flask. Themixture is washed twice with a 5% sodium carbonate solution and fivetimes with plain water. Brine (a 10% solution of NaCl in water) is addedperiodically in order to disrupt an emulsion which forms in theseparating funnel. The washed mixture of short-chain triglycerides,water, toluene, and impurities is dried in a rotary evaporator at 90° C.and under a 54 mbar atmosphere for one hour, until it has proceeded wellpast excess in order to minimize the chance of food contamination.

Transesterification

The short-chain triglyceride mixture is combined with high-oleicsunflower oil at a volumetric ratio of 1:8. A mass of sodium methoxideequal to 1% of the oil mixture mass is added in order to catalyze thetransesterification, and the reaction vessel is heated to 65° C.,stirring continuously, under an inert Argon atmosphere, for six hours. A5% acetic acid mixture is added to quench the reaction, then the oil iswashed five times with deionized water and dried in a rotary evaporatorfor one hour at >90° C. The finished milk fat is autoclaved to ensuresterility and is thence suitable for use in milk or cream as describedabove.

Example 3

Milk Formulation

One non-limiting milk composition formulation is described below.

TABLE 4 Components % (w/v) Range Amount (g/L) Casein proteins  1-1010-100 Whey proteins 0-1 0-10 Plant-based milk fats 0-8 0-80 ml/L Sugar0-5 0-50 Ash 0.1-1   1-10 Calcium 0.1-0.5  1-L X (Functional 0-1 0-10L    additive)

Following Table 4, milk formulation is achieved through the followingprocedure, per 1 liter of milk. 26 grams of casein, 3.5 grams of wheyand 5 grams of ash are combined and mixed well. 40 mL of triglyceridesare thawed & heated to 55° C. Protein mixture is poured slowly intotriglycerides and vortexed at high speed for five minutes. In themeantime, 3.5 grams of whey and 24 grams of galactose are added to 850mL deionized water; mixture is heated to 37° C. Triglyceride/protein/ashmixture is moved into Waring commercial blender and blended at lowspeed. Whey/galactose/water mixture is poured slowly into blender; capplaced on blender. Mixture is blended at high speed for ten minutes.Deionized water is added to a final volume of 1000 mL. Milk canoptionally be homogenized using existing methods. The above protocol canbe altered for cream or arbitrary milk formulations by altering theratios of solids; however, our preliminary research suggests that thepresence of ash in the protein mixture and the separation of asignificant proportion of the whey can greatly affect the quality of theemulsion.

Example 4

Synthetic Milk Formulation

As a preliminary proof of concept, in order to determine whether the keycomponents of milk could be recombined to form milk, dry food-gradepurified casein and research grade whey was purchased. Irish cream wasobtained from a local source and pure fat was isolated from it bycentrifuging the cream at 14,000 g. Finally, all minerals used werepurchased from Sigma Aldrich.

Terms:

C-roux=roux made by mixing casein proteins & fat together whilemaintaining the temperature of the mixture at 37° C.

W-roux=roux made by mixing whey proteins & fat together whilemaintaining the temperature of the mixture at 37° C.

CW-roux=roux made by mixing casein & whey proteins together in a mixturefirst, adding fat and mixing at 37° C.

TABLE 5 Experiment Result Casein + Fat + Water A pale yellow liquid withbad taste, precipitation of protein, and bad mouthfeel (watery).Casein + Water + Fat A pale yellow liquid with bad taste, precipitationof protein, and bad mouthfeel (watery). (Casein + Fat) to make a roux. Apale yellow liquid with average taste roux + Water and bad mouthfeel(watery). Low protein precipitation was observed.

Hypothesized that the bad mouthfeel (e.g., wateriness) was due to thelack of whey protein.

TABLE 6 Experiment Result Casein + Whey + Fat + Water Pale yellow-whiteliquid with bad taste, precipitation of protein, and bad mouthfeel.C-roux + Whey + Water Pale yellow-white liquid with average taste, lowprecipitation of protein, and bad mouthfeel W-roux + Casein + Water Paleyellow-white liquid with average taste, low precipitation of protein,and bad mouthfeel. CW-roux + Water Pale yellow-white liquid with averagetaste and bad mouthfeel. Zero protein precipitation.

Hypothesized that bad mouth feel was because of bad casein micelleformation, that addition of Ca would allow the micelle to reform.

TABLE 7 Experiment Result CW-roux + Water + Calcium White liquid withnormal mouth phosphate (optimum amount of Ca feel. Zero proteinprecipitation. was figured out by trial & error) Average taste

To improve taste, different sugars were added in differentconcentrations to the above mixture.

TABLE 8 Sugar 2.4% 3.0% 3.6% 4.2% 4.8% Glucose Good Too Sweet Too SweetToo Sweet Too Sweet Galactose Bland Excellent Average Excellent TooSweet Sucrose Bad Bad Bad Bad Bad Maltose Bland Excellent Excellent TooSweet Too Sweet

All additional ions found in cow milk was incorporated to recreate theionic environment found in nature.

Reference: R. Rosmaninho, L. F. Melo/Journal of Food Engineering 73(2006) 379-387

TABLE 9 Reagent Composition (mM) KH₂PO₄ 11.60 K₃ Citrate H₂O^(a) 3.7 Na₃Citrate 2H₂O 6.1 K₂SO₄ 1.03 K₂CO₃ 2.17 KCL 8.0 CaCL₂•2H₂O 8.98

End result was a liquid which was bright white in color, likely becausethe ionic environment kept the solids present in milk from joiningtogether and increased the overall refractive index of the solution.Taste was excellent, but it had an average mouthfeel (e.g., a certainamount of chalkiness was observed in the liquid). Exact mineralcomposition as described in Table 9 can provide excellent mouthfeel.

Milk Fat Synthesis

Synthetic milk fat was made by interesterifying short-chain fatty acidsamong the large-chain fatty acids present in high-oleic sunflower oiltriglycerides. The four short-chains used were:

40% C4: Butyric acid, found in milk, especially goat, sheep and buffalomilk, butter, Parmesan cheese, and as a product of anaerobicfermentation (including in the colon and as body odor). It has anunpleasant smell and acrid taste, with a sweetish aftertaste (similar toether). Butyric acid is present in, and is the main distinctive smellof, human vomit.

26% C6: Caproic acid. a colorless oily liquid with an odor that isfatty, cheesy, waxy, and like that of goats or other barnyard animals.

11% C8: Caprylic acid. It is an oily liquid that is minimally soluble inwater with a slightly unpleasant rancid-like smell and taste.

22% C10: Capric acid. Not much said about the flavor, and with longercarbon chains you start to get less flavors. This is in coconut oil soit is not a milk fat flavorper se as much as the other ones.

Iterations include lauric acid (C12), as it is present at 2.9% of totalfatty acid content in cow's milk (Beare-Rogers, J.; Dieffenbacher, A.;Holm, J. V. (2001). “Lexicon of lipid nutrition (IUPAC TechnicalReport)”. Pure and Applied Chemistry 73 (4): 685-744.doi:10.1351/pac200173040685.)

The following procedure as described Yu et al., The modification ananalysis of vegetable oil for cheese making. J. Am. Oil Chem. Soc.,77:911 (2000) was followed in, at quarter of the amounts specifiedbelow:

A mixture of butyric, caproic, caprylic, and capric acids (SigmaChemical Co., St. Louis, Mo.) at the same ratios found for a milk fatsample [see above] and totaling 7.26 mol, 21.42 g of p-toluenesulfonicacid (Sigma Chemical Co.), 2.305 mol of glycerol (Sigma Chemical Co.),and 458 mL of toluene (Fisher Scientific) was refluxed with a Dean-Starkwater trap for 6 h. The reaction was considered complete when no morewater dripped into the trap. The SCTG were washed once with 5% sodiumcarbonate solution and several times with water. Then, the SCTG wereheated at 85° C. in a rotary evaporator to remove water and toluene.

SCTG from both commercial and natural sources are interesterified withHOSO (Trisun 80, RBD; AC Humko, Memphis, Tenn.) at a SCTG/HOSO ratio of1:8.82 in order to produce a fat that has the same percentage of SCFA asthat of milk fat. SCTG from the commercial source are alsointeresterified at a SCTG/HOSO ratio of 1:7.19 to produce a fat that hasa level of SCFA equal to 120% of that in milk fat. Sodium methoxide(Aldrich Chemical Company, St. Louis, Mo.) is used as a catalyst at 0.5%of total oil weight. The reaction is carried out at 65° C. undernitrogen with stirring for 6 h. Next, 5% acetic acid (Fisher Scientific)is added to neutralize the catalyst, and the oil is then washed severaltimes with distilled water and dried on a rotary evaporator for 30 minat 90° C.

A pilot-scale continuous deodorizer similar to the one described bySmouse (Smouse, T. H., A Laboratory Continuous Deodorizer, inform8:1176-1181 (1997).) is used to deodorize the interesterified oils. Theoil flow rate is 600 mL/h, the column temperature is 180° C., pressureat 0.5 Torr, and the steam rate 12.6 mL/h. Each batch of deodorized oilis tasted by to ensure the flavor. The deodorized oil is stored at 4° C.until used for cheese making.

Example 5

Modulation of Fatty Acids

Sunflower oil triglycerides with three oleic acids are transesterifiedwith four short chain fatty acids containing one butyric acid, onehexanoic acid, and one octanoic acid as part of the fat composition in amixture of synthetic milk product. This array or combination of fat isexpected to result in a synthetic milk fat providing its rich flavor ascompared to natural dairy milk. The ability to control the compositionof one or more triglycerides is likely to enhance or change flavorprofiles of synthetic dairy products. Accordingly, a matrix oflong-chain and short-chain can yield in flavor profiles including, butnot limited to, multiple aromatic compounds associated with buttery,nutty, sweet, sour, fruity, floral, bitter, woody, earthy, beany, spicy,metallic, sweet, musty, oily and vinegary sensory impressions.Additionally, increase in texture such as creaminess, improvements inmelting characteristics or tolerance and increase in stretching abilityrelative to a corresponding dairy product can be exhibited.

Example 6. Recombinant Production of Milk Proteins

Alpha-lactalbumin, β-lactoglobulin, α-S1-casein, α-S2-casein, β-casein,and κ-casein were produced in recombinant yeast strain (Pichia pastoris)strains. As the glycosylation enzymes in yeast are different thanmammalian cells, the proteins producted by the yeast will either benon-glucosylated or have a non-mammalian glycosylation pattern. Theproduced proteins can be used as a component in any of the compositionsdescribed herein.

Plasmids

Plasmids were constructed for the expression of each protein. Eachplasmid included the following components: an inducible promoter (e.g.,AOX1 promoter) or a constuitive (GAP promoter or PGK promoter) promoter,for each protein being expressed; a sequence encoding a signal peptidefor each protein being expressed, derived either from the native bovineprotein sequence or one from a yeast protein sequence (alpha matingfactor or OST1); a sequence encoding the milk protein(s) to beexpressed; a yeast transcription terminator sequence (e.g., AOX1, AOD,or CYC1) for each protein being expressed; a bacterial origin ofreplication from pUC19 to enable replication of the plasmid in E. coli;and a selectable marker cassette (e.g., kanR or zeocinR) to enableselection in bacteria and yeast with antibiotics.

The different plasmids used to produce the different proteins are listedin Table 10 below.

TABLE 10 Expression Plasmids (SEQ ID NO) Plasmid Select Signal TerminatProm Signal ORF Term name marker Prom 1 peptide ORF 1 1 2 pept 2 2 2pJAG- Amp P_AOX1 SP_lactal- α- TT_AOX1 nat- (bacteria), (153) buminlactal- (158) LAA G418 (156) bumin (yeast) (157) (159)¹ pJAG- AmpicillinP_AOX1 SP_Mfα α- TT_AOX1 Mfa- (bacteria), (153) (154) lactal- (158) LAAG418 bumin (yeast) (157) (159) pJAG- Ampicillin P_AOX1 SP_OST α- TT_AOX1OST- (bacteria), (153) (155) lactal- (158) LAA G418 bumin (yeast) (157)(159) pLH37 Zeocin P_AOX1 SP_MfαT β- TT_AOX1 (151) (129) (132) lacto-(149) globulin (143) pLH0044 Zeocin P_GAP1 SP_MfαT β- TT_AOX1 (151)(130) (132) lacto- (149) globulin (143) pLH0045 Zeocin P_PGK1 SP_ β-TT_AOX1 (151) (131) MfalphaT lacto- (149) (132) globulin (143) pLH46Zeocin P_GAP1 SP_β_ β-casein TT_CYC1 P_ SP_ αS1- TT_AOX1 (151) (130)casein (144) (150) PGK1 αS1_ casein (149) (135) (131) casein (147) (137)pLH47 Kanamycin P_GAP1 SP_αS2_ αS2- TT_CYC1 P_ SP κ κ- TT_AOX1(bacteria), (130) casein casein (150) PGK1 casein casein (149) G418(133) (145) (131) (138) (148) (yeast) (152) pLH48 Zeocin P_GAP1 SP_OSTβ-casein TT_CYC1 P_ SP_OST αS1- TT_AOX1 (151) (130) (134) (144) (150)PGK1 (134) casein (149) (131) (147) pLH49 Kanamycin P_GAP1 SP_OST αS2-TT_CYC1 P_ SP_OST κ- TT_AOX1 (bacteria), (130) (136) casein (150) PGK1(134) casein (149) G418 (145) (131) (148) (yeast) (152) pLH50 ZeocinP_GAP1 SP_OST β-casein TT_CYC1 P_ SP_ αS1- TT_AOX1 (151) (130) (136)(144) (150) PGK1 αS1_ casein (149) (131) casein (147) (137) pLH51 ZeocinP_GAP1 SP_β_ β-casein TT_CYC1 P_ SP_OST αS1- TT_AOX1 (151) (130) casein(144) (150) PGK1 (134) casein (149) (135) (131) (147) pLH52 KanamycinP_GAP1 SP_αS2_ αS2- TT_CYC1 P_ SP κ κ- TT_AOX1 (bacteria), (130) caseincasein (150) PGK1 casein casein (149) G418 (133) K113E (131) (138) (148)(yeast) (146) (152) pLH53 Kanamycin P_GAP1 SP_OST αS2- TT_CYC1 P_ SP_OSTκ- TT_AOX1 (bacteria), (130) (136) casein (150) PGK1 (134) casein (149)G418 K113E (131) (148) (yeast) (146) (152) pLH54 Kanamycin P_GAP1 SP_OSTαS2- TT_CYC1 P_ SP κ κ- TT_AOX1 (bacteria), (130) (136) casein (150)PGK1 casein casein (149) G418 (145) (131) (138) (148) (yeast) (152)pLH55 Kanamycin P_GAP1 SP_αS2_ αS2- TT_CYC1 P_ SP_OST κ- TT_AOX1(bacteria), (130) casein casein (150) PGK1 (134) casein (149) G418 (133)(145) (131) (148) (yeast) (152) ¹SEQ ID NO: 159 (Synthetic)ATGGGTAAGGAAAAGACTCACGTTTCCAGACCAAGATTGAACTCTAACATGGACGCTGACTTGTACGGTTACAAGTGGGCTAGAGACAACGTTGGTCAATCTGGTGCTACTATTTACAGATTGTACGGTAAGCCAGACGCTCCAGAGTTGTTCTTGAAGCACGGTAAGGGTTCTGTTGCTAACGACGTTACTGACGAGATGGTTAGATTGAACTGGTTGACTGAGTTCATGCCATTGCCAACTATTAAGCACTTCATTAGAACTCCAGACGACGCTTGGTTGTTGACTACTGCTATTCCAGGTAAGACTGCTTTCCAAGTTTTGGAGGAGTACCCAGACTCTGGTGAGAACATTGTTGACGCTTTGGCTGTTTTCTTGAGAAGATTGCACTCTATTCCAGTTTGTAACTGTCCATTCAACTCTGACAGAGTTTTCAGATTGGCTCAAGCTCAATCCAGAATGAACAACGGTTTGGTTGACGCTTCTGACTTCGACGACGAGAGAAACGGTTGGCCAGTTGAGCAAGTTTGGAAGGAGATGCACAAGTTGTTGCCATTCTCTCCAGACTCTGTTGTTACTCACGGTGACTTCTCTTTGGACAACTTGATTTTCGACGAGGGTAAGTTGATTGGTTGTATTGACGTTGGTAGAGTTGGTATTGCTGACAGATACCAAGACTTGGCTATTTTGTGGAACTGTTTGGGTGAGTTCTCTCCATCTTTGCAAAAGAGATTGTTCCAAAAGTACGGTATTGACAACCCAGACATGAACAAGTTGCAATTCCACTTGATGTTGGACGAGTTCTTCTAA

These plasmids were then integrated into wildtype P. pastoris forexpression. The production of the proteins was detected by SDS-PAGE,ELISA, and Western blot.

Alpha-Lactalbumin Strain Construction

Three plasmids were created, placing the expression of bovinealpha-lactalbumin (bvLAA) under the control of the methanol-inducedpromoter PAOX1, with either the native LAA signal peptide(pJAG-nat-LAA), the full length alpha mating factor signal peptide(pJAG-aMF-LAA), or the OST1 signal peptide (pJAG-OST-LAA).

Prior to transformation, 20 μg each plasmid was linearized by digestionwith the restriction enzyme SacI. The digested plasmids were thenconcentrated by ethanol precipitation, and resuspended in 10 μldistilled water.

Competent Pichia pastoris cells were prepared as follows: A culture ofP. pastoris was grown to log phase (OD600 ˜1.0) in YPD media (10 g/Lyeast extract, 20 g/L peptone, 20 g/L dextrose). A 1.5 mL aliquot washarvested by centrifugation, then resuspended in 1 mL of a 1:1 mixtureof YPD+20 mM HEPES (pH 8): 1M lithium acetate. After adding 10 μL 1 Mdithiothreitol, the cells were incubated for 15 min at 30° C. in ashaker at 300 rpm. The cells were pelleted by centrifugation and washedthree times in 1 mL ice cold 1 M sorbitol. After the final wash, thecells were resuspended in 50 μL 1 M sorbitol.

The cells were combined with the linearized plasmid DNA in a chilled 2mm electroporation cuvette, and subjected to a 1.5 kV pulse (25 ρF,200Ω). The cells were transferred to a culture tube with 200 μL cold 1:1YPD: 1 M sorbitol, and allowed to recover for 2 hours at 30° C. (300rpm). Finally, the cells were plated onto YPD agar plates containingzeocin and grown for two days at 30° C.

Protein Expression

Colonies were picked from the agar plates and grown in 750 μL BMD1%(0.2M Potassium Phosphate buffer, 13.4 g/l Yeast Nitrogen Base, 0.4mg/ml biotin, 1.1% glucose) at 30° C., 300 rpm. After 48 hours, 900 μLof culture was used to inoculate 750 L BMM2 (0.2M Potassium Phosphatebuffer, 13.4 g/l Yeast Nitrogen Base, 0.4 mg/ml Biotin, 1% methanol).After 24 hours, 150 μL BMM10 (BMM10: 0.2M Potassium Phosphate buffer,13.4 g/l Yeast Nitrogen Base, 0.4 mg/ml Biotin, 5% methanol), andsamples were harvested for analysis after one additional day.

Analysis

Protein expression was analyzed in samples of culture that werecentrifuged to remove the cell mass. The clarified supernatant was thenevaluated by SDS-PAGE, ELISA, and western blot.

To visualize total protein via SDS-PAGE, cell-free supernatant wastreated with SDS-PAGE sample buffer, boiled, and run on a 10%polyacrylamide gel. The gel was stained with SYPRO Ruby stain (LifeTechnologies). The resulting gel shows that secretion of α-lactalbuminoccurs using the OST1 or the native lactalbumin signal peptide (FIG. 4).

To measure protein titers via ELISA, 25 μL of each sample were placed ina half-area 96 well microtiter plate, and allowed to bind overnight at4° C. After removing the samples, the binding surface was blocked byfilling each well with 1% (w/v) bovine serum albumin (BSA) dissolved inTris Buffered Saline (50 mM Tris, pH 7.6, 150 mM NaCl) and incubatingfor 1 hour at room temperature. The samples were then incubated for 1.5hr in primary antibody that was diluted in 1% BSA/TBS+0.1% (v/v)Tween-20. Following three washes in TBS+Tween, the samples wereincubated with secondary antibody conjugated with horseradish peroxidase(HRP) for an additional hour. After three final washes in TBS+Tween, achromogenic substrate (TMB Single Solution, Life Technologies) wasadded, and the absorbance at 650 nm was measured. The resulting datashow that α-lactalbumin was secreted using the native α-lactalbuminsignal peptide or the OST1 signal peptide (FIG. 5).

To analyze samples via Western blot, one volume of sample was combinedwith an equal volume of SDS-PAGE sample buffer and run on a 10%polyacrylamide gel. The proteins were transferred to a nitrocellulosemembrane, which was blocked by treating with 1% BSA/TBS for 1 hr. Afterincubating for 1.5 hr with primary antibody diluted in 1% BSA/TBS+Tween,the blot was washed three times in TBS+Tween. The blot was thenincubated with secondary antibody conjugated with horseradish peroxidase(HRP) for an additional hour. After three final washes in TBS+Tween, achromogenic substrate (1-Step Ultra TMB Blotting Solution, ThermoFisher) was added. After staining was completed, the blot was washed indistilled water.

Beta-Lactoglobulin Strain Constructions

Three plasmids were assembled, placing the expression of bovinebeta-lactoglobulin (bvLGB) under the control of either amethanol-induced promoter (PAOX1 in pLH37) or one of two constitutivepromoters (PGAP in pLH44, or PPGK in pLH45).

Prior to transformation, 20 μg pLH37 was linearized by digestion withthe restriction enzyme SacI. The same amounts of pLH44 and pLH45 werelinearized with the enzyme ApaLI. The digested plasmids were thenconcentrated by ethanol precipitation, and resuspended in 10 μldistilled water.

Competent Pichia pastoris cells were prepared as follows: A culture ofP. pastoris was grown to log phase (OD600 ˜1.0) in YPD media (10 g/Lyeast extract, 20 g/L peptone, 20 g/L dextrose). A 1.5 mL aliquot washarvested by centrifugation, then resuspended in 1 mL of a 1:1 mixtureof YPD+20 mM HEPES (pH 8): 1M lithium acetate. After adding 10 μL 1 Mdithiothreitol, the cells were incubated for 15 min at 30° C. in ashaker at 300 rpm. The cells were pelleted by centrifugation and washedthree times in 1 mL ice cold 1 M sorbitol. After the final wash, thecells were resuspended in 50 μL 1 M sorbitol.

The cells were combined with the linearized plasmid DNA in a chilled 2mm electroporation cuvette, and subjected to a 1.5 kV pulse (25 ρF,200Ω). The cells were transferred to a culture tube with 200 μL cold 1:1YPD: 1 M sorbitol, and allowed to recover for 2 hours at 30° C. (300rpm). Finally, the cells were plated onto YPD agar plates containingzeocin and grown for two days at 30° C.

Protein Expression

To evaluate expression in clones transformed with the plasmid containinga methanol-inducible promoter (pLH37), individual clones were grown in750 μL BMD1% (0.2M Potassium Phosphate buffer, 13.4 g/l Yeast NitrogenBase, 0.4 mg/ml biotin, 1.1% glucose) at 30° C., 300 rpm. After 48hours, 900 μL of culture was used to inoculate 750 μL BMM2 (0.2MPotassium Phosphate buffer, 13.4 g/l Yeast Nitrogen Base, 0.4 mg/mlBiotin, 1% methanol). After 24 hours, 150 μL BMM10 (BMM10: 0.2MPotassium Phosphate buffer, 13.4 g/l Yeast Nitrogen Base, 0.4 mg/mlBiotin, 5% methanol), and samples were harvested for analysis after oneadditional day.

To evaluate expression in clones transformed with a plasmid supportingconstitutive expression (pLH44 or pLH45), individual clones were grownovernight in PG media (20 g/L peptone, 2% glycerol) at 30° C. withshaking at 300 rpm. The cultures were diluted 1:10 in minimal sulfatemedia:

Glucose 20 g/L Calcium Chloride (CaCl2) 1 g/L Sodium phosphate (Na2PO4)24 g/L Potassium sulfate (K2SO4) 18.2 g/L Magnesium sulfate (MgSO4—7H2O)14.9 g/L Ammonium sulfate (NH4)2SO4 9 g/L EDTA(Ethylenediaminetetraacetic acid) 65.25 mg/L FeSO4—7H2O (Iron Sulfateheptahydrate) 12.18 g/L ZnSO4—7H2O (Zinc sulfate heptahydrate) 25.0125g/L CaCl2—2H2O (Calcium chloride dihydrate) 12.615 g/L CuSO4—5H2O(Copper sulfate pentahydrate) 2.175 g/L NaMoO4—2H2O (Sodium molybdatedihydrate) 2.088 g/L CoCl2—6H2O (Cobalt chloride hexahydrate) 2.0445 g/LMnCl2—4H2O (Manganese chloride tetrahydrate) 1.392 g/L Biotin 0.2175 g/L

After 48 hours, samples were harvested for analysis.

Analysis

Protein expression was analyzed in samples of culture that werecentrifuged to remove the cell mass. The clarified supernatant was thenevaluated by ELISA and Western blot.

To measure protein titers via ELISA, 25 μL of each sample were placed ina half-area 96 well microtiter plate, and allowed to bind overnight at4° C. After removing the samples, the binding surface was blocked byfilling each well with 1% (w/v) bovine serum albumin (BSA) dissolved inTris Buffered Saline (50 mM Tris, pH 7.6, 150 mM NaCl) and incubatingfor 1 hour at room temperature. The samples were then incubated for 1.5hr in primary antibody that was diluted in 1% BSA/TBS+0.1% (v/v)Tween-20. Following three washes in TBS+Tween, the samples wereincubated with secondary antibody conjugated with horseradish peroxidase(HRP) for an additional hour. After three final washes in TBS+Tween, achromogenic substrate (TMB Single Solution, Life Technologies) wasadded, and the absorbance at 650 nm was measured. The resulting datashow the secretion of β-lactoglobulin (FIG. 6).

To analyze samples via western blot, one volume of sample was combinedwith an equal volume of SDS-PAGE sample buffer and run on a 10%polyacrylamide gel. The proteins were transferred to a nitrocellulosemembrane, which was blocked by treating with 1% BSA/TBS for 1 hr. Afterincubating for 1.5 hr with primary antibody diluted in 1% BSA/TBS+Tween,the blot was washed three times in TBS+Tween. The blot was thenincubated with secondary antibody conjugated with horseradish peroxidase(HRP) for an additional hour. After three final washes in TBS+Tween, achromogenic substrate (1-Step Ultra TMB Blotting Solution, ThermoFisher) was added. After staining was completed, the blot was washed indistilled water. The resulting Western blot shows that β-lactoglobulinwas secreted from the recombinant yeast (FIG. 7).

Bovine Caseins

Dual expression plasmids were built, to support expression ofα-S1-casein with β-casein in one plasmid, and α-S2-casein withkappa-casein in another plasmid. These pairings were chosen because themolar ratio of α-S1:α-S2:β:K in fluid milk is approximately5.5:1.5:4.0:1.5; it is therefore desirable to have a similar number ofcopies of α-S1-casein and beta-casein, and a similar number of copies ofα-S2-casein and kappa-casein.

Beta-casein and α-S2-casein were placed under the control of theconstitutive PGAP promoter in their respective plasmids, whileα-S1-casein and κ-casein were placed under the control of theconstitutive PPGK promoter.

In order to direct the proteins into the secretory pathway, the proteinswere expressed with either their native signal peptide (pLH46 andpLH47), or the OST1 signal peptide (pLH48 and pLH49). In addition,plasmids were made in which one protein was expressed with its nativesignal peptide, and the other protein with the OST1 signal peptide:

pLH0050 OST1-beta, native-α-S1 pLH0051 native-β, OST1-α-S1 pLH0054OST1-α-S2, native-κ pLH0055 native-α-S2, OST1-κ

To generate strains expressing all four casein proteins, yeast cellswere first transformed with the plasmid encoding beta-casein andα-S1-casein. Prior to transformation, 20 μg of each plasmid waslinearized with the enzyme ApaLI. The digested plasmids were thenconcentrated by ethanol precipitation, and resuspended in 10 μldistilled water.

Competent Pichia pastoris cells were prepared as follows: A culture ofP. pastoris was grown to log phase (OD600 ˜1.0) in YPD media (10 g/Lyeast extract, 20 g/L peptone, 20 g/L dextrose). A 1.5 mL aliquot washarvested by centrifugation, then resuspended in 1 mL of a 1:1 mixtureof YPD+20 mM HEPES (pH 8):1M lithium acetate. After adding 10 μL 1 Mdithiothreitol, the cells were incubated for 15 min at 30° C. in ashaker at 300 rpm. The cells were pelleted by centrifugation and washedthree times in 1 mL ice cold 1 M sorbitol. After the final wash, thecells were resuspended in 50 μL 1 M sorbitol.

The cells were combined with the linearized plasmid DNA in a chilled 2mm electroporation cuvette, and subjected to a 1.5 kV pulse (25 μF,200Ω). The cells were transferred to a culture tube with 200 μL cold 1:1YPD: 1 M sorbitol, and allowed to recover for 2 hours at 30° C. (300rpm). Finally, the cells were plated onto PG agar (20 g/L peptone, 2%(v/v) glycerol, 2% agar) plates containing zeocin and grown for two daysat 30° C.

Six clones from the beta+alphaS1 plates were then grown in culture, andmade competent for DNA uptake using the procedure described above. Theywere then transformed with the linearized alphaS2+kappa plasmids, andgrown for two days at 30° C. on PG plates containing G418.

Expression

To evaluate the production of bovine casein proteins, five clonesexpressing casein and a wildtype yeast negative control were grownovernight in PG media (20 g/L peptone, 2% glycerol) at 30° C. withshaking at 300 rpm. All five of the casein-expressing clones expressedalphaS2- and κ-casein with the respective native casein signal peptides.Clones sLH115, 116, 117, and 118 expressed β-casein and α-S1-casein withthe respective native signal peptides; clone sLH122 expressedbeta-casein and α-S1-casein with the OST1 signal peptide. The cultureswere diluted 1:10 in minimal sulfate media:

Glucose 20 g/L Calcium Chloride (CaCl2) 1 g/L Sodium phosphate (Na2PO4)24 g/L Potassium sulfate (K2SO4) 18.2 g/L Magnesium sulfate (MgSO4—7H2O)14.9 g/L Ammonium sulfate (NH4)2SO4 9 g/L EDTA(Ethylenediaminetetraacetic acid) 65.25 mg/L FeSO4—7H2O (Iron Sulfateheptahydrate) 12.18 g/L ZnSO4—7H2O (Zinc sulfate heptahydrate) 25.0125g/L CaCl2—2H2O (Calcium chloride dihydrate) 12.615 g/L CuSO4—5H2O(Copper sulfate pentahydrate) 2.175 g/L NaMoO4—2H2O (Sodium molybdatedihydrate) 2.088 g/L CoCl2—6H2O (Cobalt chloride hexahydrate) 2.0445 g/LMnCl2—4H2O (Manganese chloride tetrahydrate) 1.392 g/L Biotin 0.2175 g/L

After 48 hours, samples were harvested for analysis.

Analysis

Protein expression was analyzed in samples of culture that werecentrifuged to remove the cell mass. The clarified supernatant was thenevaluated by ELISA and western blot.

To measure protein titers via ELISA, 25 μL of each sample were placed ina half-area 96 well microtiter plate, and allowed to bind overnight at4° C. After removing the samples, the binding surface was blocked byfilling each well with 1% (w/v) bovine serum albumin (BSA) dissolved inTris Buffered Saline (50 mM Tris, pH 7.6, 150 mM NaCl) and incubatingfor 1 hour at room temperature. The samples were then incubated for 1.5hr in primary antibody that was diluted in 1% BSA/TBS+0.1% (v/v)Tween-20. Following three washes in TBS+Tween, the samples wereincubated with secondary antibody conjugated with horseradish peroxidase(HRP) for an additional hour. After three final washes in TBS+Tween, achromogenic substrate (TMB Single Solution, Life Technologies) wasadded, and the absorbance at 650 nm was measured. The ELISA data showthat the different yeast strains can secrete α-S1 casein and β-caseininto the culture medium (FIG. 8).

To analyze samples via western blot, one volume of sample was combinedwith an equal volume of SDS-PAGE sample buffer and run on a 10%polyacrylamide gel. The proteins were transferred to a nitrocellulosemembrane, which was blocked by treating with 1% BSA/TBS for 1 hr. Afterincubating for 1.5 hr with primary antibody diluted in 1% BSA/TBS+Tween,the blot was washed three times in TBS+Tween. The blot was thenincubated with secondary antibody conjugated with horseradish peroxidase(HRP) for an additional hour. After three final washes in TBS+Tween, achromogenic substrate (1-Step Ultra TMB Blotting Solution, ThermoFisher) was added. After staining was completed, the blot was washed indistilled water.

The data in this Example show that the different expression vectorsdescribed herein can be used to generate transgenic yeast strains thatsecrete the different milk proteins.

Example 7. Method of Making a Composition

An exemplary composition described herein was generated using thespecific method described below. A schematic diagram of this method isshown in FIG. 9.

To prepare the milk product, laboratory equipment such as mixers,stirring plates, and sonicators are employed. For large scaleproduction, standard fluid milk processing equipment should be used.

As FIG. 9 shows, there are three main components to this method ofmaking a composition. These steps include:

A. Preparation of the protein solution

B. Preparation of the oil mixture

C. Reconstitution of the milk solids

In step A, powdered micellar casein protein and whey protein arecombined and blended (step 1) and subsequently mixed with deionized (DI)water (step 2) to obtain the protein solution 1. Typically, thiscontains 2.8% powered micellar casein, 0.7% powered whey protein, and85.5% water in this solution. The mixing vessel is covered to preventevaporation of water. This mixing is performed by mixers, stirringplates, or a sonicator in a sufficient period of time (approximately 30minutes). This mixing time ensures all proteins are dispersed in thewater. The mixing speed has been optimized as medium which providesenough force to disperse the proteins and avoids the entrapment of airin the solution. The water content can be adjusted according to theusage of other ingredients.

In step 3, separate solutions of CaCl₂, KH₂PO₄, and Na₃ citrate in waterare the mineral sources utilized to prepare similar mineral profile asnative bovine milk. In a typical instance, CaCl₂ solution concentrationis 0.1 g/mL, KH₂PO₄ is 0.27 g/mL, and Na₃citrate solution is 0.21 g/mlNa₃citrate. The water used to prepare KH₂PO₄ with Na₃citrate solution isusually warm to make sure the complete dissolution of KH₂PO₄. During themixing of protein solution 1, 0.015% CaCl₂ is added slowly (step 4). Thevolume of CaCl₂ solution used is adjusted according to the weightpercent of CaCl₂ needed. The mixing continues for approximately 30minutes to allow the complete interaction between proteins and Ca²⁺ions. Subsequently, 0.27% KH₂PO₄ and 0.21% Na₃citrate are divided to 5portions and each portion is added slowly into the mixing solution at aninterval time of 5 to 10 minutes (step 5). 0.085% CaCl₂ is divided to 4portions and each portion is added slowly into the mixing solution at aninterval time of 5-10 minutes (step 6). The mixing continues for atleast 30 minutes, preferably 1-2 hours, to obtain the protein solution2.

In the process B, low speed mixing is sufficient to achieve thehomogeneous mixing of different oil ingredients. The percent of eachcomponent used below for preparing the oil mixture 1 is based on thetotal oil mixture 1 weight. Initially, 65% sunflower oil, 29% coconutoil, and 2% tributyrin are mixed together form the oil base (step 7).The sunflower oil and coconut oil is deodorized to prevent an unwantedaroma. The combination of sunflower oil, coconut oil, and tributyrin canmimic a similar fatty acid profile as the native milk. The oil baseingredient and its content can be adjusted according to different needs(different types of products). The aroma mixture is prepared by mixingdifferent the aroma components in the sunflower oil (step 8). Thecompounds used to mimic the aroma contain, but are not limited to ethylbutyrate, δ-decalactone, 2-furyl methyl ketone, 2,3-pentanedione,γ-undecalactone, δ-undecalactone, acetoin, furfuryl alcohol, furfural,2-methylfurfural, and 2-methylpyrazine. Their contents can be adjustedby different applications and preference. 2.5% mono- and di-glycerides,0.6% free fatty acids, 0.5% phospholipids, and 0.4% aroma mixture areadded to prepare the oil mixture 1 with mixing (step 9). In a typicalinstance, free fatty acids contain 0.15% butyric acid and 0.45% hexanoicacid. Soy lecithin is used as the phospholipid source. Soy lecithin isreadily available and is inexpensive. A β-carotene solution is preparedin sunflower oil at a concentration of 0.5 mg/g (step 10). 4% of oilmixture 1 and 0.06% the β-carotene solution are mixed together to obtainthe oil mixture 2 (step 11). The usage of β-carotene is adjusted toachieve different color levels of the milk. The usage of oil mixture 1can also be adjusted according to different milk product applications.

In the process C, oil mixture 2 is added slowly to protein solution 2and mixed thoroughly to prepare product mixture 1 (step 12). The mixingcan be performed by mixers or sonicators. In a typical instance, oilmixture 2 and protein solution 2 are mixed under medium to high speed toensure sure the oil is uniformly dispersed in the aqueous solution.Subsequently, sonication is applied to break down the oil globules intosmaller size, which leads to an increase of their stability in thesolution. It is necessary to prevent the entrapment of air bubbles inthe solution during mixing. A mixing time of least 20 minutes isutilized to stir the oil mixture 2 into the aqueous solution and allowthe thorough dispersion. A 4% maltose solution is added into productmixture 1 and was mixed continuously for an additional 30 minutes toyield product mixture 2 (step 13). The sweetness can be adjusted by thesugar content according to different applications. The source of thesugar can also be adjusted according to requests. Extra DI water may berequired to make up the final total weight to 100%.

No intensive homogenization, pasteurization, and sterilization isincluded in this process. However, it will be necessary to apply thesesteps to prepare the product mixture in the process C for a scale-upproduction.

Equipment Used

Mixer: IKA-Labortechnik RW16 Basic, speed level (4-6)Tip sonicator: Qsonica Model CL-188, Amplitude 70%Water bath sonicator: Bransonic Model 1510R-MT

Example 8. Example Formulations

Example formulations compositions that have a similar taste and textureprofile as whole milk, cream, high protein milk, fat-free milk, andsugar-free milk are provided in Tables 11-15 below.

As can be appreciated in the art, the compositions listed in Tables11-15 are made by making the necessary modifications to the processdescribed in Example 7.

TABLE 11 Composition like Whole Milk Total Sample Weight 100 g Amount inWeight Percent Wt % Section in 100 g Sample Protein Component 3 gMicellular Casein   80%  2.4 g  2.40% Whey Protein   20%  0.6 g  0.60%Fat 3.9 g Sunflower Oil   65%  2.54 g  2.54% Coconut Oil   29%  1.13 g 1.13% Tributyrin   2%  0.08 g  0.08% Mono and Di Glycerides 2.50% 0.098g 0.098% Free fatty acids 0.60% 0.023 g 0.023% (butyric and hexanoicacid) Phospholipids 0.50% 0.020 g  0.02% Aroma Compounds 0.4% 0.40%0.016 g 0.016% Minerals 0.54 g Calcium 0.1005 g  0.1005%  Phosphorus 0.09 g 0.090% Potassium 0.078 g 0.078% Sodium 0.0545 g  0.0545% Citrate 0.1493 g  0.1493%  Chloride 0.064 g 0.064% Sugar 4 g Maltose   4 g    4% Water 88.56 g 88.56% Aroma Compounds List δ-DecalactoneEthyl butyrate 2-furyl methyl ketone 2,3-pentanedione γ-Undecalactoneδ-Undecalactone

TABLE 12 Composition like Cream Total Sample Weight 100 g Amount inWeight Percent Wt % Section in 100 g Sample Protein Component 3 gMicellular Casein   80%  2.4 g 2.40% Whey Protein   20%  0.6 g 0.60% Fat40 g Sunflower Oil   65%   26 g 26.0% Coconut Oil   29% 11.6 g 11.6%Tributyrin   2%  0.8 g  0.8% Mono and Di Glycerides 2.50%   1 g  1.0%Free fatty acids 0.60% 0.24 g 0.24% (butyric and hexanoic acid)Phospholipids 0.50%  0.2 g  0.2% Aroma Compounds 0.4% 0.40% 0.16 g 0.16%Minerals 0.54 g Calcium 0.1005 g  0.1005%  Phosphorus 0.09 g 0.090% Potassium 0.078 g  0.078%  Sodium 0.0545 g  0.0545%  Citrate 0.1493 g 0.1493%  Chloride 0.064 g  0.064%  Sugar 4 g Maltose   4 g   4% Water52.46 g  52.46%  Aroma Compounds List δ-Decalactone Ethyl butyrate2-furyl methyl ketone 2,3-pentanedione γ-Undecalactone δ-Undecatactone

TABLE 13 Composition like Protein Rich Milk Total Sample Weight 100 gAmount in Weight Percent Wt % Section in 100 g Sample Protein Component6 g Micellular Casein   80%  4.8 g  4.80% Whey Protein   20%  1.2 g 1.20% Fat 3.9 g Sunflower Oil   65%  2.54 g  2.54% Coconut Oil   29% 1.13 g  1.13% Tributyrin   2%  0.08 g  0.08% Mono and Di Glycerides2.50% 0.098 g 0.098% Free fatty acids 0.60% 0.023 g 0.023% (butyric andhexanoic acid) Phospholipids 0.50% 0.020 g  0.02% Aroma Compounds 0.4%0.40% 0.016 g 0.016% Minerals 0.54 g Calcium 0.1005 g  0.1005% Phosphorus  0.09 g 0.090% Potassium 0.078 g 0.078% Sodium 0.0545 g 0.0545%  Citrate 0.1493 g  0.1493%  Chloride 0.064 g 0.064% Sugar 4 gMaltose    4 g    4% Water 85.56 g 85.56% Aroma Compounds Listδ-Decalactone Ethyl butyrate 2-furyl methyl ketone 2,3-pentanedioneγ-Undecalactone δ-Undecalactone

TABLE 14 Composition like Fat-Free Milk Total Sample Weight 100 g Amountin Weight Percent Wt % Section in 100 g Sample Protein Component 3 gMicellular Casein 80%  2.4 g  2.40% Whey Protein 20%  0.6 g  0.60%Minerals 0.54 g Calcium 0.1005 g  0.1005%  Phosphorus  0.09 g 0.090%Potassium 0.078 g 0.078% Sodium 0.0545 g  0.0545%  Citrate 0.1493 g 0.1493%  Chloride 0.064 g 0.064% Sugar 4 g Maltose    4 g    4% Water92.46 g 92.46% Aroma Compounds List δ-Decalactone Ethyl butyrate 2-furylmethyl ketone 2,3-pentanedione γ-Undecalactone δ-Undecalactone

TABLE 15 Composition like Sugar Free Milk Total Sample Weight 100 gAmount in Weight Percent Wt % Section in 100 g Sample Protein Component3 g Micellular Casein   80%  2.4 g  2.40% Whey Protein   20%  0.6 g 0.60% Fat 3.9 g Sunflower Oil   65%  2.54 g  2.54% Coconut Oil   29% 1.13 g  1.13% Tributyrin   2%  0.08 g  0.08% Mono and Di Glycerides2.50% 0.098 g 0.098% Free fatty acids 0.60% 0.023 g 0.023% (butyric andhexanoic acid) Phospholipids 0.50% 0.020 g  0.02% Aroma Compounds 0.4%0.40% 0.016 g 0.016% Minerals 0.54 g Calcium 0.1005 g  0.1005% Phosphorus  0.09 g 0.090% Potassium 0.078 g 0.078% Sodium 0.0545 g 0.0545%  Citrate 0.1493 g  0.1493%  Chloride 0.064 g 0.064% Sugar 4 gStevia    4 g    4% Water 88.56 g 88.56% Aroma Compounds Listδ-Decalactone Ethyl butyrate 2-furyl methyl ketone 2,3-pentanedioneγ-Undecalactone δ-Undecalactone

Example 9. Exemplary Composition

An exemplary composition made by the presently described methods isshown in FIG. 10. The composition in FIG. 10 has a similar look (color),viscosity, foaming property, flavor, and nutritional value as amammal-produced milk. The composition shown in FIG. 10 comprisesmammal-derived proteins.

What is claimed is:
 1. A food composition comprising: (i) aβ-lactoglobulin protein comprising a sequence that is at least 90%identical to the bovine protein amino acid sequence; (ii) ash; and (iii)optionally, one or more lipids, wherein: the food composition has one ormore characteristics of a dairy food product selected from the groupconsisting of: taste, aroma, appearance, handling, mouthfeel, density,structure, texture, elasticity, springiness, coagulation, binding,leavening, aeration, foaming, creaminess, and emulsification; and thefood composition does not comprise any other milk proteins than the{umlaut over (ι)}{acute over (υ)}□ω-lactoglobulin protein in (i).
 2. Thefood composition of claim 1, wherein the β-lactoglobulin protein is arecombinant β-lactoglobulin protein.
 3. The food composition of claim 2,wherein the recombinant beta-lactoglobulin protein has been produced bya fungal cell.
 4. The food composition of claim 3, wherein the fungalcell is selected from the group consisting of: a strain of Aspergillusnidulans, a strain of Aspergillus niger, a strain of Aspergillus oryzae,a strain of Candida albicans, a strain of Trichoderma reesei, a strainof Chrysosporium lucknowense, a strain of Fusarium gramineum, a strainof Fusarium venenatum, a strain of Physcomitrella patens, and a strainof Neurospora crassa.
 5. The food composition of claim 3, wherein therecombinant β-lactoglobulin has been secreted by the fungal cell.
 6. Thefood composition of claim 1, wherein the food composition does notinclude an animal-derived compound.
 7. The food composition of claim 1,wherein the food composition does not include any compound isolated froma milk produced by a mammal.
 8. The food composition of claim 1, whereinthe food composition does not include at least one compound otherwisepresent in a mammal-produced milk.
 9. The food composition of claim 8,wherein the food composition does not include lactose.
 10. The foodcomposition of claim 8, wherein the food composition does not include ahormone.
 11. The food composition of claim 1, wherein the foodcomposition comprises a plurality of micelles.
 12. The food compositionof claim 11, wherein the plurality of micelles comprises the recombinantβ-lactoglobulin protein.
 13. The food composition of claim 1, whereinthe food composition comprises one or more lipids selected from thegroup consisting of: plant-derived oils, plant-derived monoglycerides,plant-derived diglycerides, plant-derived triglycerides, plant-derivedfree fatty acids, and plant-derived phospholipids.
 14. The foodcomposition of claim 1, wherein the food composition further comprisesone or more sweetening agents.
 15. The food composition of claim 14,wherein the one or more sweetening agents are saccharides selected fromthe group consisting of: glucose, mannose, maltose, fructose, galactose,lactose, sucrose, monatin, and tagatose.
 16. The food composition ofclaim 14, wherein the one or more sweetening agents are artificialsweeteners selected from the group consisting of: stevia, aspartame,cyclamate, saccharin, sucralose, mogrosides, brazzein, curculin,erythritol, glycyrrhizin, inulin, isomalt, lacititol, mabinlin,malititol, mannitol, miraculin, monatin, monelin, osladin, pentadin,sorbitol, thaumatin, xylitol, acesulfame potassium, advantame, alitame,aspartame-acesulfame, sodium cyclamate, dulcin, glucin, neohesperidindihydrochalcone, neotame, and P-4000.
 17. The food composition of claim1, wherein the food composition further comprises one or moresaccharides.
 18. The food composition of claim 1, wherein the ashcomprises one or more of: calcium, phosphorous, phosphate, potassium,sodium, citrate, sulfate, carbonate, chloride, magnesium, iron, copper,zinc, manganese, selenium, iodine, retinol, carotene, vitamins, vitaminD, vitamin E, vitamin B12, thiamin, and riboflavin, or a salt(s)thereof.
 19. The food composition of claim 1, wherein the ash has afinal concentration in the food composition of about 5% w/w to about 7%w/w.
 20. The food composition of claim 1, wherein the food compositionis selected from the group consisting of: a caseinate, a frozen custard,a creme fraiche, and a curd.
 21. The food composition of claim 1,wherein the food composition is a powder composition.
 22. The foodcomposition of claim 1, wherein the food composition is a yogurt. 23.The food composition of claim 1, wherein the food composition is abutter.
 24. The food composition of claim 1, wherein the foodcomposition is an infant formula.
 25. The food composition of claim 1,wherein the food composition is a cream.
 26. The food composition ofclaim 1, wherein the food composition is an ice cream.
 27. The foodcomposition of claim 1, wherein the food composition is a cottagecheese.
 28. The food composition of claim 1, wherein the foodcomposition is a cream cheese.
 29. The food composition of claim 1,wherein the food composition is a milk.
 30. The food composition ofclaim 1, wherein the food composition is a cheese.